For the pancetta: Preheat the oven to 400 degrees F.
Brush a baking sheet lightly with canola oil and put the pancetta on it in a single layer, leaving a little room between slices. Sprinkle the tops with a little black pepper. Bake until just crisp
, about 8 minutes. Remove and let cool.
For the tomato-mustard seed relish: Heat the oil in a large saute pan over medium heat, add the mustard seeds and cook until the seeds begin to pop. Add the tomatoes, chiles, sugar
, salt and pepper and cook until the tomatoes begin to just soften. Remove from the heat, add the chives, parsley and vinegar and transfer to a bowl. Let cool slightly. Serve warm or at room temperature.
For the olive oil poached eggs
: Put the olive oil and garlic in a small saute pan over medium heat. Heat until the garlic begins to sizzle and turns light golden brown; remove the garlic. Continue to heat the oil until an instant-read thermometer inserted in it registers 175 degrees F.
Crack each egg into a ramekin
, carefully slide the eggs into the warm oil (it's best to do one at a time) and cook until the yellows are just set, about 3 minutes. Remove each egg with a slotted spoon and place on top of a slice of the sourdough toast. Season with salt and pepper.
Top each egg with 2 pieces of pancetta and top the pancetta
with some of the tomato-mustard seed relish. Garnish with chopped chives and parsley.