1.

Heat the oil in a large, deep frying pan over a medium heat. Add the squash and 2 tbsp water. Cover and cook for 6 minutes.

2.

Add the sprouts and cook uncovered, stirring occasionally, until the vegetables are tender and golden at the edges (6–8 minutes).

3.

Push the vegetables to the side and add the turkey. Cook, breaking it up, until browned and cooked through (6–8 minutes).

4.

Stir in the garlic granules, paprika, salt, pepper and black beans, and cook until hot (2 minutes).

5.

Make 4 wells in the hash and crack an egg into each. Cover and cook until the whites are set and the yolks are still runny (5–6 minutes).