Roasted Fennel, Egg, And Pancetta Panzanella

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8 ounces pancetta, cut into cubes

1 large fennel bulb, halved and thinly sliced

2 large garlic cloves, chopped

1 tablespoon packed light brown sugar

3 tablespoons olive oil, divided

4 cups cubed or torn ciabatta bread

1/2 teaspoon pepper

4 large eggs

2 cups arugula

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