Butternut Squash and Shallot Hash with Fried Eggs

Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped shallots
• 1/3 cup diced pancetta
• 1 red pepper, chopped
• 1 tbsp finely chopped fresh rosemary
• Pinch hot pepper flakes
• 1 butternut squash (about 2 1/2 oz/70 g), peeled, seeded and cubed
• 1/4 tsp each salt and pepper
• 1/2 cup low-sodium chicken broth
• 1 tbsp butter
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh chives
• 2 tbsp butter
• 4 eggs
• 1/4 tsp salt and pepper