Dice tomatoes into small cubes and place it in a small bowl;
Chop parsley and add to tomatoes;
Add 1/2 tablespoon of olive oil, salt, and pepper and mix together, set aside;
In the meantime bring water to boil;
Add vinegar;
Crack each egg individually into a small bowl and slowly pour it into the pot with boiling water with vinegar;
Once all eggs are in the pot set a timer for 3 minutes;
While the eggs are in the pot, assemble toasts;
Cut the bread slices in half;
Place a spoonful of tomatoes onto the bread;
Top each one with a tablespoon of parmesan cheese and toast until the cheese is melted and a little crispy - approximately 4 min;
Make sure to take out eggs in the same order you put them in;
Place the eggs on the paper towel to remove excess water;
Once the toasts are ready, place the poached egg on top, sprinkle with olive oil, salt, pepper, and toasted ground sesame seeds and serve immediately.