Preheat your oven to 450F.
Melt 1 tbsp. of cooking fat in a large skillet placed over medium-high heat.
Cooking fat
Stir in the red onions and garlic and cook until soft (about 4 minutes).
1 red onion, 2 garlic cloves
Add the mushrooms and bell pepper and cook until soft and tender (about 5 minutes).
2 cups mushrooms, ½ bell pepper
Stir in the spinach and cook for another few minutes, until the greens are wilted, and season to taste with salt and pepper.
10 oz. chopped spinach, Sea salt and freshly ground black pepper
Spread the vegetables evenly across the bottom of a baking dish.
In the same skillet as before, add the pancetta and cook, stirring, until the pancetta is browned and lightly crispy on the outside.
4 to 6 oz. pancetta
Sprinkle the pancetta over the vegetables in the baking dish.
Make 8 small holes in the mushroom and pancetta mixture. Gently crack the eggs into the holes and season to taste.
8 eggs
Bake in the oven until the egg whites are cooked and the yolks are just starting to set but are still runny about 8 to 10 minutes.
Serve warm.