Baked Eggs with Pancetta and Rosemary

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ small yellow onion, finely chopped (about ½ cup)
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 1 rosemary sprig, leaves removed and stem discarded (about 1½ tablespoons)
• 1 sage leaf
• 4 cups whole peeled canned tomatoes, preferably san marzano
• Pinch of red-pepper flakes
• 1 tablespoon finely chopped flat-leaf parsley
• Salt and freshly ground pepper
• 3 oil-cured pitted black olives, halved
• 12 large eggs
• 6 slices pancetta, cut ¼-inch-thick
• Toasted bread, for serving

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