Uova e curcuci is the Calabrian plate of eggs cooked with curcuci—the brittle scraps that remain when pork fat is rendered. On the region’s PAT register it is paired with the dialect name Ova chi curcuci, so both titles point to the same modest, savoury meeting of egg and crunchy pork.
The documented method is unfussy: eggs go into the pan with those cracklings. Whites can set around salty shards while yolks stay rich against the fat, a contrast of silk and crunch that needs no extra theatre.
When either wording appears on a Calabrian traditional-product list, treat them as one dish, not two recipes. The register’s pairing is the useful cue: look for eggs and pork-fat remnants under Uova e curcuci or Ova chi curcuci.