Paesano - Italian Beef Brisket with Fried Egg

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Marinade:

2 cups red wine vinegar

1/4 cup minced garlic

1 cup sugar

1/3 cup kosher salt

2 tablespoons dried oregano

2 tablespoons fennel seed

1 tablespoon freshly ground black pepper

Brisket:

1 (12 to 15 pound) brisket

1 cup tomato paste

8 seeded rolls, halved

Horseradish mayonnaise, for serving

16 slices sharp provolone

16 to 24 Roasted Tomatoes, recipe follows

Pepperoncini, for serving

8 eggs

Roasted Tomatoes:

2 Jersey tomatoes, cut into eights

1 tablespoon minced garlic

1 teaspoon oregano

1/4 cup red wine vinegar

1 tablespoon salt

1/2 tablespoon sugar