Pancetta (cured pork belly) is similar in taste and texture to bacon (which is cured and smoked pork belly). You can find it near the bacon at many grocery stores.
Cook pancetta (or bacon) in a large skillet over medium heat until crispy and the fat is rendered, 4 to 5 minutes. Add sliced fennel, onion, garlic, and oregano; cook, stirring often, until the onions are translucent and the fennel is wilted, about 8 minutes. Add beans and tomatoes; cook, stirring often, for 5 minutes more.
Heat oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cover the pan and reduce heat to medium-low. Cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.
Divide the bean and vegetable mixture among 4 plates and top each with an egg. Sprinkle with pepper and garnish with basil and fennel fronds, if desired.
Tips: Fennel is a bulbous vegetable that has delicate fronds on top of tall stalks. Discard the stalks but save the fronds for a flavorful garnish.
To slice basil: Lay the basil leaves on top of one another and roll the stack up into a cylinder. Cut the rolled basil into thin strips.