Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of four 4-ounce ramekins with olive oil and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange four more slices around the sides, overlapping, as shown in the video below.
Break an egg into each "cup." Bake until the whites are set, about 20 minutes.
Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it from the ramekin. Season with salt, pepper, red pepper flakes, and dried parsley. Serve immediately.
Video
Notes
I typically use large eggs in my recipes. But in this recipe, large eggs might overflow from the cups. So it's best to use medium eggs.Alternatively, you can pour out some of the egg whites before pouring the eggs into the salami shells.