A creamy, crunchy, salty, sweet combo. Perfect for a big breakfast or just weeknight dinner.

Serves 2

PARTS
— 1 delicata squash
— 1 sweet potato
— 1 can chickpeas, drained, rinsed and patted dry
— 4 eggs
— 2 tbsp white miso
— 2 tbsp tahini
— 2 tbsp apple cider vinegar
— 3 tbsp dried tart cherries
— 5oz arugula
— Ripe avocado, diced
— 2 tbsp sunflower seeds, toasted
— 1 tbsp white sesame seeds, toasted

CLUES
1. Preheat oven to 400°. Rinse squash and sweet potato, rubbing to remove dirt from skins. Cut sweet potato into 1” chunks. Cut delicate into 1” rings, using a spoon to remove seeds in the centers.
2. Line a rimmed baking sheet with parchment or foil. Add sweet potato, chickpeas and squash and toss with 2tbsp olive oil, salt and pepper as desired until coated. Roast until squash is beginning to soften and chickpeas are beginning to crisp up, about 15 minutes.
3. Crack each egg into the center of the squash rings, making sure the yolks make it into the centers. Don’t worry if egg white spills over! This will just bake up nicely. Season each egg with a pinch of salt and pepper. Lower the oven temp to 350° and carefully add the baking sheet back into the oven. Bake until egg whites are set and yolk is to your liking, 12-15 (ish) minutes more.
4. While eggs bake, in a small bowl whisk together tahini, miso, vinegar and 1 tbsp water until smooth.
5. Divide arugula between shallow serving bowls and drizzle with a little olive oil. Top with toasty chickpeas, sweet potato, tart cherries and avocado. Place baked eggs in squash on top, drizzle with tahini miso dressing and sprinkle with sunflower and sesame seeds. Enjoy!