Ingredients

• 4 flatbreads or naan-style breadsnaan-style, sturdy enough to carry the toppings
• 450 g butternut squash, thin wedges or 1.5 cm cubes
• 25 ml olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 150 g fetain brine and drained; the vacuum-packed blocks crumble to dust
• 4 large eggs
• 1 small red chillithinly sliced
• 30 g rocket or soft herbs

Chilli oil

• 30 ml olive oil
• 1/2 tsp chilli flakes
• 1 tsp lemon juice

Method

1. 01

   Roast the squash

   Heat the oven to 220 C / 200 C fan. Toss the squash with the olive oil, smoked paprika, ground coriander and salt, making sure the spices coat every piece, and spread on a large tray in a single layer. Roast for 20-25 minutes, turning once, until the edges are deeply browned and a knife slides through easily.

   450 g butternut squash, thin wedges or 1.5 cm cubes · 25 ml olive oil · 1/2 tsp smoked paprika · 1/2 tsp ground coriander · 1/2 tsp salt

   Coat the squash before it goes inSpices in the oil stick to every face. Sprinkled on dry they sit in patches and burn.

2. 02

   Mix the chilli oil

   Stir the olive oil, chilli flakes and lemon juice together in a small bowl and leave it to sit while everything else cooks. The flakes soften and bleed their colour into the oil.

   30 ml olive oil · 1/2 tsp chilli flakes · 1 tsp lemon juice

   Make double chilli oilIt improves after ten minutes and keeps a fortnight.

3. 03

   Warm the flatbreads

   Put the 4 flatbreads into the oven for the final 3-4 minutes of the squash's roasting time, directly on the shelf, until warm and pliable with a few blistered spots.

   4 flatbreads or naan-style breads

4. 04

   Cook the eggs

   Fry the eggs in a non-stick pan over medium heat for 2-3 minutes, until the whites are just set and the yolks are soft.

   4 large eggs

5. 05

   Build

   Spread the roasted squash over the warm flatbreads, crushing a few pieces lightly with a fork so they grip the bread. Crumble over the feta, slide on the eggs, and finish with the sliced fresh chilli, the rocket or herbs and a light drizzle of the chilli oil.

   150 g feta

   Crush some into the breadIt gives the rest something to hold, so the first bite does not send it all sliding.