Preheat the oven to 425°F. Coat the squash in olive oil, salt, pepper and chili flake, flip the squash over and repeat. Add 1-2 sprigs of thyme to each squash, bake in the oven for 20-30 mins, until soft and golden. While the squash is cooking, in a pan over a medium heat, add 1-2 t olive oil and crisp the prosciutto in a pan over a medium heat. Place on a paper towel to remove any excess grease. Remove the squash from the oven and crack an egg in each squash. Place back in the oven and cook for 5-8 mins, until the eggs have set but the yolk is still soft. Crumble pancetta and fresh thyme over each piece. Enjoy.
