Uova in Purgatorio con Prosciutto (Eggs in Purgatory with Prosciutto)

Place a small non-stick skillet over medium-high heat.

Add the olive oil and the halved grape tomatoes.

Sauté until the tomatoes burst and release their juices, creating a rustic, jammy base.

Add the spinach and cook for 30 seconds until just wilted.

Pour the egg whites directly into the pan, swirling gently to incorporate them into the tomato mixture.

As the whites begin to set, tear the prosciutto into ribbons and tuck them into the eggs.

Continue to cook, using a spatula to lift the edges, until the whites are opaque and set but still tender.

Toast the slice of focaccia until golden and crispy.

Slide the eggs onto a warm plate, garnish with a pinch of sea salt and freshly cracked black pepper, and serve alongside the crisp focaccia for dipping.