For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until whites are set and yolks begin to thicken, but are not hard. Flip over and cook briefly on other side for additional firmness.
Split muffaletta bread and cover bottom half with 2 tablespoons olive tapenade, then top with one slice provolone, 2 slices capicola, 1 slice salami, a fried egg and one slice of ham. Dress the top half of the bread with 2 tablespoons caper cream cheese and press it down on top of the sandwich. Serve immediately.
NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.