Baked Eggs with Pancetta and Basil

Preheat oven to 350°F. Over medium-high heat, cook pancetta in a single layer until crisp. Place cooked pancetta on paper-towel-lined plate to remove excess fat; wipe skillet until only a thin layer of drippings coats the pan. Warm red sauce over medium heat.

Spoon sauce into individual cast-iron bakers, then crumble pancetta evenly between the bakers. Crack two eggs into each baker and season with salt and pepper. Bake until whites are just barely set, about 12 to 14 minutes. Chiffonade basil into thin strips and scatter over baked eggs. Serve immediately with grilled bread.