Preheat the oven to 400 degrees F.
Season a large oven safe skillet with olive oil and heat over medium high heat, until the oil is shimmering.
Add the ground turkey to the pan and season with a generous sprinkle of salt and a small pinch of cinnamon. Break it up with a spatula and let it cook until golden brown for 2-3 minutes. Flip so that it is fully cooked all around and golden brown.
Once it’s fully cooked, remove the ground turkey from the pan and place it on a plate. Adjust the heat to medium and season with more olive oil (fully coating the pan,) then add onion slices, fennel slices and butternut squash to the pan. Season evenly with a sprinkle of salt. Let the mixture cook for 5-7 minutes, until lightly charred and golden brown. Deglaze the water with 1/4 cup of water to release the golden brown bits on the pan and coat the onion and fennel. Continue cooking and stirring the mixture in the pan for another 7-10 minutes, until the onions are slightly withered and fully golden brown in color, and the butternut squash is slightly caramelized on the outside and fork tender inside.
Deglaze the skillet with 1/4 cup of water one more time, tossing the squash, fennel and onion slices until they are golden brown and the water is fully evaporated.
Add the cooked turkey meat back to the pan and disperse it evenly throughout the squash mixture. Use a spatula to create 6 divots, revealing the bottom of the pan. (If your'e using 8 eggs, make 8 divots.)
Crack eggs into each divot. Sprinkle fresh cracked black pepper on top and spread sage leaves on top of the hash, on top of the turkey/squash mixture, not on top of the eggs.
Bake for 5-10 minutes, until egg whites set and the yolk is still runny. Check on them around 5 minutes just to make sure they aren't cooking faster than anticipated and to be safe that your yolk doesn't overcook! Once the eggs are cooked to your liking, serve and enjoy! Pack any leftovers into tubber ware and keep the fridge for 1-2 days.