Eggs with Pancetta and Cherry Tomatoes

How to prepare eggs with pancetta and cherry tomatoes

1. Place a 25-28cm pan (that can also go in the oven) on heat and immediately add the pancetta cut into cubes. Leave on low heat until it releases its fat into the pan. When there is enough fat, start stirring from time to time so it browns nicely all over. Add the rosemary during this time to flavor the fat. If you use another type of ham that does not release fat, add 2 tablespoons of oil. Push the pancetta to one side of the pan.
2. In the empty area of the pan add the cherry tomatoes cut in half (leave just a few whole). Sauté over medium heat, stirring occasionally, until the tomatoes soften and start to release juice. Some of them will break down when you stir, that is ok. It will take about 3 minutes.
3. Add the crushed garlic, a little salt and mix with the pancetta and tomatoes for 1 minute.
4. Push the contents of the pan to the edge, making 4 spots more towards the center. Crack the eggs there. Sprinkle them with salt, black pepper and chili if desired. Leave the pan on heat only until you no longer see the bottom of the pan through the egg white. It does not need to be fully set, just the bottom should become white (takes about 2 minutes).
6. Move the pan to the oven, at 160C, for 5 minutes. During this time the egg white will fully set, but the yolks remain soft.
7. Garnish with herbs (basil leaves or parsley) and serve immediately.

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