1. Preheat the oven to 180°C/350°F/gas mark 6. Heat a little olive oil in a frying pan, add the onion and cook gently for 5 minutes until soft. Add the pancetta, fry for 2-3 minutes until golden then add the garlic and cook for a further minute. Add the tomatoes and simmer for 8-10 minutes until thickened.
2. Pour the tomato mixture into the Pyrex dish and using the back of a spoon, make four indents in the mixture. Crack the eggs into the indents then drizzle with the cream. Sprinkle over a pinch of paprika if using then bake in the oven for 8-10 minutes or until the whites are just set and the yolks are still runny.
3. Whilst the eggs are cooking toast the bread, spread with butter and cut into thick soldiers. Serve the eggs with the soldiers.