Umbrian Lentil Stew with Olive Oil Fried Eggs

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for frying
• 2 ounces thinly sliced prosciutto, finely chopped
• 1 small carrot, coarsely chopped
• 1 small celery rib, coarsely chopped
• 1/2 small onion, finely diced
• 1 large garlic clove, minced
• 1 1/2 teaspoons tomato paste
• 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
• 1 quart low-sodium chicken broth
• Salt and freshly ground pepper
• 4 large eggs
• 12 arugula leaves
• Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

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