Set the oven temperature to 400F/200C. After slicing the butternut squash in half, sprinkle it with salt and pepper and drizzle it with a little olive oil.

On a baking pan, turn the butternut squash over and roast it for 40 to 45 minutes, or until the flesh is tender.

After the butternut squash has cooked for around five minutes, combine the chopped onion, bell pepper, and two tablespoons of oil in a big skillet. Saute the onion for five minutes, or until it starts to become transparent.

To the pan, add the minced garlic, cumin, nutmeg, thyme, and salt & pepper. Add 1 to 2 more minutes of sautéing.

Remove the butternut squash's seeds and scoop out the flesh, then add it to the pan. Next, pour in two cups of vegetable broth.

Simmer the butternut squash after using a spatula to break up the lumps.

Using your spatula, create six tiny wells for the eggs, then crack an egg into each well.

Once the eggs are cooked to your preference, cover the pan with a lid and cook for 8 to 10 minutes. Before serving, garnish with microgreens and fresh herbs.