Preheat oven to 350
For each squash, slice about 1/2" off the top to make a sort of lid. Using a small spoon, remove and discard seeds and soft fleshy center hollowing out each squash, leaving at least a 1/4" thickness along the outside.
Place the hollowed out squash and lids on a baking sheet (right side up for both). Drizzle with 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, and sprinkle liberally with kosher salt and fresh ground black pepper.
Bake squash for 12-18 minutes, until tender.
Meanwhile, heat 1TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a small skillet over medium heat.
Add pancetta and sauté for a couple minutes. Then add red onion. Sauté until onion is soft and pancetta crispy.
Remove squash from oven, leave on baking sheet. Fill each with an equal amount of the pancetta/onion mixture.
Crack eggs one at a time into a small bowl, and place one egg each into each squash on top of the pancetta/onion mixture.
Place egg filled squash back into oven and bake for 8-12 minutes until whites are set and yolks are at your preferred level of doneness.
Plate each squash individually, top with chives, drizzle equally with 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oiltotal for all four squash. Serve with bread for dipping.
