0 Heat the oven to 425°F.
1 In a large bowl, whisk together 3 tablespoons of the oil with the sumac, oregano, coriander, cumin, 1¼ teaspoons salt, and several grinds pepper. Add the squash, cabbage, and garlic and toss to coat. Spread into an even layer on a large baking sheet.
2 Roast until the squash is just tender and the cabbage is golden brown in spots, 20 to 25 minutes.
3 Meanwhile, zest 1/2 the lemon into a small bowl, then add the juice from both halves. Stir in the tahini and honey. Season with salt to taste.
4 Remove the baking sheet from the oven. Use a large spatula to flip the squash and cabbage, then re-arrange in a single layer. Break the feta slabs into large pieces over top. Roast until the feta is soft and the cabbage is crispy, 11 to 13 minutes. Sprinkle the herbs over top.
5 In a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat until shimmering. Crack the eggs into the skillet, season with salt and pepper, and let cook, undisturbed, until the whites are crispy on the edges and just set, 3 to 5 minutes (cover the pan to help them set, if needed).
6 Divide the squash mixture (and grains, if using) between four shallow bowls. Top with the fried eggs, tahini sauce, and pepitas. Garnish with more parsley, mint, and sumac.
