1. Preheat the oven to 425°F and line a baking sheet with tinfoil. Coat with a little olive oil. Place the prepared squash rings on the baking sheet, and brush the tops and insides with oil. Bake the rings for 20 minutes, then flip them over and return the baking sheet to the oven.
2. Prepare the eggs by cracking each one into its own bowl or cup. This makes it easier to transfer into the rings and you can pick out pesky egg shells.
3. Remove the baking sheet from the oven, and slide one egg into the middle of each squash ring. Sprinkle with salt and pepper, and carefully return the pan to the oven. A tiny bit of egg white may ooze out from the edge of the squash rings, but the pan should be hot enough to set the eggs fairly quickly and keep you from losing too much. Bake for 8-12 more minutes, or until the whites are almost set and the yolks are almost done to your liking.
4. Use a spatula to carefully transfer the squash & egg rings to plates and serve hot, topped with salt & pepper, herbs, hot sauce or cheese as desired. Serves 3-4.