In a large heavy-bottomed pot or Dutch oven, place the pancetta with small drizzle of olive oil over medium heat. Allow the meat to render slowly, turning occasionally until the pancetta turns golden brown.
Once pancetta has rendered, add onions, carrots, celery and garlic to the pan. Allow vegetables to slowly cook in the rendered fat, until translucent.
Add the beans and the chicken stock. Add water as necessary to cover the beans. Add the rosemary and thyme to the liquid and allow to cook slowly over low heat for approximately 2 1/2 hours, until tender and creamy. Remove from heat and allow to cool.
Heat a large sauté pan over medium high heat and add a small amount of olive oil. Break the duck sausage into small pieces and add to the pan. When sausage is completely browned, drain and remove most of the fat from the pan.
Add the sliced white onion and cook slowly with the sausage until translucent. Add garlic and chili flakes and allow to toast. Finally add the cooked beans with their liquid. Allow the liquid to reduce into the sausage until thick and creamy.
When ready to serve, heat two medium sauté pans.
When the pans are hot, spray pans liberally with vegetable oil spray.
Crack the eggs into the pan and season with sea salt and black pepper. Place pans in a 375 degree oven for approximately 5 minutes, or until the eggs are set.
While the eggs are cooking, gently warm the sausage ragu. Spoon onto warmed plates and top with the cooked egg. Finish with a generous drizzle of saba and olive oil.