Squashy Parmesan Chickpeas With Brown Butter Fried Eggs

Heat the oven to 200°C. Peel and chop the squash into small pieces (approx 2cm), then tip them onto a tray, drizzle with half the olive oil and season with salt and pepper. Pop in the oven for 20-25 mins until soft and slightly charred.

Meanwhile, finely slice the garlic and heat the remaining oil in a large pan over a medium heat. Add the garlic and cook for 2 mins, then tip in the chickpeas and their juices before bringing it to a simmer. Bubble away until the veg is done.

Once the veg is out of the oven, put half of the roasted squash mixture into a jug and blitz with a hand blender until smooth. Tip the squash purée and the remainder of the roasted squash back into the chickpea pan and mix well. Keep it simmering on low while you start on the eggs.

For the eggs, pick the sage leaves and set aside. In a separate pan, melt the butter and add the sage leaves. Fry until crisp, then remove from the pan. Crack in the eggs and cook for around 4 mins, basting with the butter and a sprinkle of chilli flakes.

Stir the spinach through the chickpeas until wilted, then taste and adjust seasoning if needed. Serve the chickpeas in a bowl topped with the buttery fried eggs, crispy sage, some grated parmesan and black pepper.