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1
Preheat the oven to 350F.
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2
Pour the oil into a small ovenproof cast-iron skillet over medium-high heat.
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3
Add the potato and red pepper flakes and cook until the potato is fork-tender.
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4
Add the zucchini, season with salt and pepper, and continue cooking until the zucchini is soft, about 3 minutes.
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5
Add the pecorino and oregano, and gently toss to mix.
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6
In another small, hot ovenproof skillet, add the ham and butter, and saute until the ham is slightly crisp.
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7
Transfer the ham to paper towels to drain and discard half the butter from the skillet.
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8
Add the garlic and mushrooms, season with salt and pepper, and saute until the mushrooms are dark brown in color, about 5 minutes.
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9
Add the wine and stir to scrape up bits from the pan.
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10
Add the ham, parsley, and fontina and toss to mix.
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11
Crack four eggs into each skillet, covering the whole skillet with the eggs, and cook over medium heat.
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12
Season the eggs with salt and pepper and, once the eggs start to set, transfer both skillets to the oven.
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13
Cook for about 5 minutes, until the eggs are soft but not runny.
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14
Meanwhile, grill the bread on both sides.
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15
Once the eggs are cooked, remove and cut each skillet of eggs into four pieces.
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16
Top each slice of bread with one piece of the skillet eggs.
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17
Serve one slice of each per person.
