Begin by peeling the butternut squash and removing the seeds. Cut the flesh into small, uniform 1/2-inch cubes. Keeping the size consistent ensures that all the pieces cook at the same rate and develop a golden-brown crust.

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 to 4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and sliced sage leaves, cooking for an additional minute until the sage smells toasted.

Add the cubed butternut squash to the skillet in a single layer. Let it cook undisturbed for 5 minutes to develop a sear. Stir the squash and continue cooking for another 10 to 12 minutes, stirring occasionally, until the squash is fork-tender and browned on the edges.

Sprinkle the smoked paprika, salt, and black pepper over the squash mixture. Stir well to ensure every cube is coated in the spices. If the pan seems too dry, you can add a tiny splash of water or an extra teaspoon of oil to help the spices stick.

Use a spoon to create four small wells in the hash. Crack an egg into each well. Cover the skillet with a lid and cook for 3 to 5 minutes, or until the egg whites are set but the yolks remain runny. Remove from heat immediately.

Sprinkle the finished dish with red pepper flakes and a few extra fresh sage leaves if desired. Serve hot directly from the skillet for the best experience.