Cook rice according to package directions and set aside.

Preheat oven to 375 F. Line baking sheet with parchment paper.

In small bowl, combine oregano, nutmeg, cumin, and salt. In large bowl, combine half this mixture with diced butternut squash and 1 Tbsp olive oil. Toss to coat thoroughly and then transfer to baking sheet. Sprinkle with black pepper. Bake in preheated oven for 40 minutes, stirring every 10 minutes.

In large skillet on medium heat, add 2 Tbsp olive oil and sauté onion and garlic for about 4 minutes, or until softened. Add remaining half of spice mixture and cook for 2 minutes more. Add cooked rice and beans and continue stirring, making sure mixture is heated through. Add Worcestershire sauce along with corn and cooked butternut squash. Just before serving, add chopped cilantro and stir to combine.

In nonstick skillet on medium, heat 1 Tbsp olive oil and fry eggs.

To serve, place a mound of the rice and three sisters mixture on each of 4 plates and top with a fried egg. Serve with warm tortillas.