Spaghetti with Tomatoes, Bacon, and Eggs

white vinegar, for poaching the eggs

(3/4 box) spaghetti

slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice

garlic, thinly sliced

to 8 (12 ounces) small (1 1/2-inch) tomatoes, quartered

large eggs

freshly grated Parmesan

packed basil leaves, torn into pieces

Freshly ground black pepper,

Olive oil, for garnish