It's a dish eaten all the way around the Mediterranean. In Italy it's uovos en diabolo, in Israel Shakshuka, etc. Basically, you make a tomato sauce, put it in a skillet, crack and egg or more into the sauce and stick it in the oven. Fabulous.Assuming the pan to be a 12" cast iron skillet, that is one big(!) egg. Ostrich, perhaps? Can we have a few more details on the meat sauce the egg is sitting on?