Baked Eggs with Pancetta and Rosemary

Name: Baked Eggs with Pancetta and Rosemary
Ingredients: 2 tablespoons extra-virgin olive oil; ½ small yellow onion, finely chopped (about ½ cup); 2 garlic cloves, finely chopped; 2 bay leaves; 1 rosemary sprig, leaves removed and stem discarded (about 1½ tablespoons); 1 sage leaf; 4 cups whole peeled canned tomatoes, preferably san marzano; Pinch of red-pepper flakes; 1 tablespoon finely chopped flat-leaf parsley; Salt and freshly ground pepper; 3 oil-cured pitted black olives, halved; 12 large eggs; 6 slices pancetta, cut ¼-inch-thick; Toasted bread, for serving