Step 1
Preheat the oven to 425F. Toss the butternut squash and garlic with a little olive oil to evenly coat the veggies. Spread in a single layer on a rimmed baking sheet and sprinkle with salt and pepper. Roast in the oven until fork tender, about 25-30 minutes. Toss the squash halfway through cooking.

Step 2
Squeeze the garlic from its skin into the bowl of a food processor. Add the butternut squash, tahini, harissa, lemon juice and chickpeas. Whirl away until the mixture becomes smooth and creamy. Add a little warm water, 1 tablespoon at a time, until you reach your desired consistency. Taste for seasonings and adjust as needed.

Step 3
Slice your bread into thick pieces and toast.

Step 4
While your bread is toasting fry up your eggs in a little olive oil or butter until the whites are set and the yokes are still slightly soft.

Step 5
Spread the hummus over each slice of bread and top with the fried egg.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.