This is a dish Afrim Pristine's mother used to make for him and his brothers growing up. It's tasty, bountiful, and a perfect representation of Italian breakfast cuisine.
4 thin slices mild pancetta
A small handful of finely chopped fresh oregano
30gr grated Parmigiano Reggiano cheese
Salt and pepper, to season
A couple knobs of salted butter
5 cherry tomatoes, quartered
3 slices provolone cheese
1 ciabatta bun, butterflied
A small handful of arugula
In a medium-sized nonstick pan on medium-high heat, add four slices of pancetta (make sure the slices aren't touching so they cook evenly) cook for about one to two minutes on each side or until golden and slightly crispy. Then transfer the pancetta onto a dry paper towel so it drains the excess fat.
Preheat oven to 325° F
Crack two eggs in a mixing bowl and whisk them together.
Add oregano and grated Parmigiano Reggiano cheese to the egg mixture and whisk
Add a couple of pinches of salt and pepper into the egg mixture and whisk
In a small nonstick pan, on medium-high heat, add butter and melt
Add egg mixture into the pan and cook to scramble. About halfway into cooking your eggs, add the cherry tomatoes and cook until the eggs are nicely cooked scrambled eggs. This should take a total of 3 minutes or so.
Add cooked eggs onto the bottom half of the bun and then top with cooked pancetta and then place sliced provolone cheese on top of the pancetta
Place this into your oven for a minute or two or until the cheese is melted (place the top part of the bun in the oven, but not on top of the sandwich, just put it to the side so it still gets warm)
Once the cheese is melted, take it out and top it with fresh arugula and the top part of your bun. Enjoy!