Open Veggie Egg Sandwich

Kabocha lends a nuttier taste; more moisture than butternut, it softens nicely but never turns mushy. Sweet potato adds sweetness and more fiber, while yellow bell pepper is milder and sweet over the sharper red. Olive oil warmed with harissa creates a fragrant base for roasting—balance heat to taste; you can add toasted cumin instead for earthiness. Choose ciabatta for sturdiness and slight crustiness, or go gluten-free with a sturdy slice of millet bread. Aioli replaces mayo, making for a garlicky spread cutting through the richness of eggs and vegetables. Fresh arugula is key; its bite sets off the soft creaminess. Eggs benefit from room temperature and precise timing to avoid rubbery whites or runny yolks.

Start by preheating the oven fully—high heat for caramelization. Toss veggies evenly in oil and harissa; every cube coated but not drenched. Roast on a single layer to get the sweet edges. Turn once mid-roast for even browning. Boil the eggs gently—not a rolling boil; slow simmer keeps whites smooth. Cooling in ice water after cooking stops carryover heat making for clean peels. Use a serrated knife to slice the ciabatta lengthwise; do not compress the bread to keep its airiness intact. Spread aioli liberally but evenly. Arrange veggies then arugula in loose piles—air and texture are important. Eggs sliced in halves, placed carefully last to not break the yolks. Serve right away, bread can get soggy if left too long. The whole process is about layering temperatures and textures.