Grilled Eggs with Butternut Squash

Instructions

1. 1

   Preheat oven to 200°C. Peel and dice the butternut squash into bite-sized pieces.

2. 2

   Toss the diced squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

3. 3

   Roast the squash for 20 minutes. Remove from oven.

4. 4

   Scatter sage leaves and thyme sprigs on top of the squash. Return to oven for an additional 10 minutes.

5. 5

   In a large skillet, heat a bit of olive oil over medium-high heat. Cook garlic cloves until fragrant.

6. 6

   Crack eggs into the skillet, season with salt, pepper, and red pepper flakes. Cook eggs sunny-side-up or to desired doneness.

7. 7

   Sprinkle lemon zest on the cooked eggs.

8. 8

   Serve the grilled eggs atop the roasted butternut squash, garnished with any remaining sage leaves and thyme sprigs.