Add the butternut squash, onion, and garlic to a pan and cook for 5-7 minutes, stirring occasionally, until soft. Stir in the Brussels sprouts, along with a teaspoon of extra virgin olive oil. Season generously with Himalayan sea salt and pepper to taste. Sauté for 8-10 minutes until the Brussels sprouts are bright green and fork-tender.

Make two small wells in the hash and crack an egg into each. Cover and cook until the eggs are set. Serve immediately.