Get out a medium skillet and heat to medium heat. Add the olive oil and then add the tomatoes, crushed garlic and spices. You can sprinkle some salt and black pepper too if you want. The bacon is a salty and that was enough for me. Also if you like a little heat you can add hot pepper flakes.

Saute for about 5-10 minutes until the tomatoes start to blister and cook down. The more you cook it down the easier it will be to eat. Mix in the crumbled bacon and take off the stove when you get the consistency you like. Set aside.

Get out a nonstick skillet and spray with nonstick cooking spray. Heat up to medium heat.

In a large shallow bowl, whisk together the egg and cream. Dip one of the slices of bread in the egg mixture to coat both sides.

Add to the skillet and cook until golden browned on both sides. Repeat dipping the rest of the bread slices.

Add bread to a plate and top with tomato mixture. Sprinkle some freshly grated parmesan cheese for garnish if you want.

This recipe only makes two servings but you can easily double the recipe if you want more.