Spiced Eggs with Squash

1 medium-sized butternut pumpkin, peeled, de-seeded and cut into small chunks

4 Tablespoons olive oil

1 Tablespoon mustard seeds

1 Tablespoon garam masala (see below)

Sea salt to taste

2 eggs

Steam the squash until just cooked. Heat 3 Tablespoons of the oil in a medium sized frying pan and add the mustard seeds. When they start to pop, add the squash, the garam masala and the salt, and cook gently until the squash is hot. Push the squash to the side of the pan, add the last tablespoon of oil, carefully break the eggs into the empty side of the pan and fry until just cooked.