Umbrian Lentil Stew With Olive-Oil-Fried Eggs

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2 tablespoons extra-virgin olive oil, plus more for frying

2 ounces thinly sliced prosciutto, finely chopped

1 small carrot, coarsely chopped

1 small celery rib, coarsely chopped

1/2 small onion, finely diced

1 large garlic clove, minced

1 1/2 teaspoons tomato paste

1/2 pound Umbrian lentils or green lentils (1 1/4 cups)

1 quart low-sodium chicken broth

Salt and freshly ground pepper

4 large eggs

12 arugula leaves

Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

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