Spaghetti with Tomatoes, Bacon, and Eggs Recipe

Ingredients

• 2 tablespoons white vinegar, for poaching the eggs
• 12 ounces (3/4 box) spaghetti
• 6 slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice
• 2 cloves garlic, thinly sliced
• 7 to 8 (12 ounces) small (1 1/2-inch) tomatoes, quartered
• 4 large eggs
• 1/2 cup freshly grated Parmesan
• 1/2 cup packed basil leaves, torn into pieces
• Freshly ground black pepper, to taste
• Olive oil, for garnish