Preheat cast-iron skillet over medium-high to high heat.
Place shallot, 1 large clove garlic, parsley, basil, juice of 1 lemon, vinegar, salt and pepper in a food processor. Pulse-process then stream in oil and process into a pesto-like sauce. Transfer to a small bowl.
Heat a medium skillet over medium heat. Add 2 turns of the pan EVOO and remaining 2 cloves garlic, and swirl. Wilt in spinach, season with salt, pepper and nutmeg, and remove from heat. Dress with juice of remaining lemon.
Heat a small, nonstick skillet over medium-low heat. Coat the bottom of the pan with 1/4 cup Parm. When it begins to melt, top cheese with 2 eggs and cover. Cook until cheese golden and crispy at edges and yolks are at desired doneness. Repeat.
In a cast-iron skillet, cook ham steaks about 3 minutes per side. Remove and cut each into 4 pieces. To the same pan, add a drizzle of oil then the tomatoes and sear them cut-side down for1 minute; season with salt and pepper.
Char 4 slices of bread over an open flame or under the broiler.
To plate, top a slice of charred bread with some spinach then set frico eggs on top and spoon the salsa verde around the eggs. Serve a portion of ham steak and seared half-tomato alongside.