Toss squash rings with one tablespoon of oil, salt, and pepper. Roast at 400 degrees until tender, but not fully browned.
Heat large saute pan with remaining oil. Add squash rings; crack one egg into the center of each ring. Season with salt, pepper, and sage. Flip when yolks are starting to firm up. Cook for another minute.
Remove from pan and garnish with more sage leaves.