Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. In the tray(s), combine the spinach, tomatoes, drained beans, tomato sauce, capers, cream (shaking the packet before opening), Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.

Add the pancetta to the tray(s). Stir to combine. Tightly cover the tray(s) with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray (or in each tray for 4 servings) of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the pancetta is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, place the pitas on a piece of foil. Evenly spread the softened butter onto the pitas. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray(s) topped with the parmesan. Serve the garlic pitas on the side. Enjoy!