1 Preheat oven to 180°C. Heat olive oil in a large non-stick frying pan over medium-high heat. Cook pancetta, onion and garlic, stirring, for 5 minutes, or until lightly caramelised. Add rosemary and figs; cook, stirring, for 1–2 minutes, or until fragrant.
2 Add stock to pan and bring to the boil. Simmer for 3–4 minutes, or until figs start to soften.
3 Meanwhile, place bread and ¼ cup of parsley in a bowl. Add the fig mixture. Season with black pepper; set aside to cool slightly.
4 Once cooled, stir in the eggs. Transfer to an 8–cup capacity baking dish. Scatter with pine nuts and bake for 20 minutes. Serve scattered with parsley.