In a 10- or 12-inch skillet, sear the pancetta for 2 to 3 minutes over medium heat, stirring regularly.
Add in minced garlic and cook for an additional minute before adding the crushed tomatoes, seasoning, and salt. Let the mixture simmer for 7 to 8 minutes.
Stir in the fresh spinach and basil leaves.
You can crack your eggs directly into the sauce, but it's much easier to crack them into a small prep bowl one at a time and add them that way. To add the eggs, use a mixing spoon to pull back some of the sauce to create a well, and slowly pour the egg in. Repeat until all the eggs have been added.
Cover the pan, reduce the heat to low, and allow the eggs to cook for 4 to 6 minutes until the whites are cooked but the yolks are runny.
Remove from heat and top with additional salt, black pepper, fresh herbs, and Parmesan cheese, as desired.
Serve with crusty bread or over grits.