TOASTED CIABATTA: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. Spread pesto over each half.
SCRAMBLED EGGS: Heat the olive oil in a large nonstick sauté pan over medium heat. Cook the salami and the onions until the salami is crisp and the onions have softened, about 5 minutes.
Whisk the eggs in a bowl until light and fluffy and season with salt and pepper. Pour the mixture into the pan with the onions and salami. Using a rubber spatula, gently push the eggs around in the pan until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, gently stir in shredded provolone cheese.
To serve, mound the eggs on the top of the toasted ciabatta halves. Top with torn basil or parsley leaves, and cut on a slight angle into 8 large slices. Serve immediately.