Slice all grape tomatoes in half. place each of them, center side up, onto a baking sheet. Drizzle olive oil over each individual tomato (just a drop!) and sprinkle all of them with cracked sea salt and pepper. Bake for 15 minutes until shriveled and roasted. Remove from oven and place to side.
Over medium-low heat in a medium sauté pan, add 1 Tbsp. extra virgin olive oil and allow to heat through.
Once oil is warmed, add pancetta and cook until the deep color of the pancetta comes through, and all fat is rendered. Roughly 10 minutes.
Add minced garlic to sauté pan with pancetta, and cook until softened and fragrant (roughly 2-3 minutes). Once cooked to this point, add the roasted tomatoes, rosemary, and crushed red pepper. Toss around to equally distribute all of the different components, then add one can of diced tomatoes (and the liquid!)
Bring this all to a boil, let it boil about a minute, and then reduce back down to medium-low. Allow this took cook for about 5-6 minutes, then transfer to a small, oven-safe casserole dish.
Crack two eggs on top of the tomato mixture and pop into the oven at 350 degrees.
Bake for 20 minutes, then serve hot with crusty french bread (straight out of the oven)!