Toss cherry tomatoes in evoo, roast 15 minutes at 400. Meanwhile, chop cucumber, green onion, and basil. Spread a layer of whole milk Greek yogurt on your plate. Fry an egg, then gently lay it on the yogurt. Arrange vegetables on plate, sprinkle with salt and piment d'Espelette. Drizzle a little olive oil, and you're good to go.