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Roasted Squash With Cherry Tomatoes And Eggs

Ingredients

• 2 small butternut or acorn squashes (no larger than 1 1/4 to 1 1/2 pounds each), halved lengthwise and seeded
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 teaspoon fresh thyme leaves, plus 6 sprigs
• 2 cups cherry tomatoes (11 ounces), stem-on, if desired
• 2 teaspoons chile paste, such as sambal oelek, plus more for serving
• 4 large eggs

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