Uova in Purgatorio con Prosciutto e Focaccia

In a small non-stick skillet, heat the olive oil over medium heat. Add the chopped prosciutto and cook until the edges begin to crisp and release their savory aroma.

Toss in the halved grape tomatoes and cook until they soften and start to release their juices, creating a rustic, jammy base. Stir in the spinach and cook just until wilted, about 30 seconds.

Create two small wells in the mixture with a spoon and crack the eggs directly into the pan.

Cover the pan briefly for 2-3 minutes to steam the eggs until the whites are opaque but the yolks remain soft and runny.

Meanwhile, toast the slice of focaccia until golden and fragrant.

Serve directly in the pan, finishing with a crack of fresh black pepper and a pinch of sea salt. Serve the toasted focaccia on the side for dipping into the tomato-yolk sauce.