Bring a large pan of salted water to simmering point and add the white wine vinegar.
Mix the beaten eggs, courgette, self-raising flour and parmesan in a bowl. Season and mix well. Make 4 balls, then flatten gently into fritters.
Heat the oil in a large non-stick frying pan on medium heat. Add the fritters and cook for 3-4 minutes on each side.
Drop the remaining eggs in the water gently but swiftly and poach for 3 minutes. Serve the fritters with a poached egg on top and the pea shoots and tomatoes.