Squash Hash with Kale and Baked Eggs

Name: Squash Hash with Kale and Baked Eggs
Ingredients: ½ cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; ½ cup coarsely chopped fresh cilantro; Coarse salt and freshly ground pepper; 1 small onion, minced (1 cup); 2 cloves garlic, minced (1 tablespoon); ½ medium butternut squash or 1 whole acorn squash (1 ¼ pounds), halved, seeded, peeled, and cut into ½-inch pieces (3 ½ cups); 10 ounces carrots, peeled and cut into ½-inch pieces (1 ½ cups); 2 cups packed coarsely chopped kale (from 1 small bunch); 4 large eggs