Pre-heat the oven to 375 degrees.

Cut your pancetta into small cubes.

Heat a large skillet (or oven-proof saucepan) over medium heat. When hot, add the pancetta and cook for about 5 minutes until nicely browned. Remove the pancetta from the pan and set aside, reserving about about 1 tsp of the rendered grease.

Lower the heat and add the minced onion and garlic to the skillet. Cook in the grease from the pancetta for 3 minutes until the onions become translucent.

Add the fire roasted tomatoes and crushed red pepper flakes to the skillet and bring to a gentle simmer. Add the spinach and stir gently until completely wilted, about 3 minutes.

Add the cooked quinoa and pancetta and allow to simmer for 5 more minutes until the sauce is slightly thickened. Add salt to taste. (Be careful, peeps. The pancetta is salty, so you shouldn’t need too much extra salt). Remove the skillet from the heat.

Make 5 small wells in the sauce and gently crack an egg into each well.

Carefully transfer the skillet in the oven and bake for 10-12 minutes until the whites are just set and the yolks are still runny. They eggs will continue to cook when you remove them from the oven, so don’t worry if they are slightly undercooked. Sprinkle with parmesan cheese.

Serve hot. It’s pretty great with some a slice of thick toasted French bread (you know, if you’re into carbs).