How to Make It
Preheat oven to 425°F. Arrange cabbage wedges and potatoes on 2 rimmed baking sheets. Drizzle each sheet with 2 tablespoons oil and gently turn and toss to coat. Season each sheet with ¾ teaspoon salt and ¼ teaspoon black pepper. Roast until bottoms of cabbage are browned and potatoes are tender, about 30 minutes.
Meanwhile, mix almonds, crushed red pepper, 4 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl; set aside.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Crack eggs into skillet; season with remaining ¼ teaspoon each salt and black pepper. Cook until whites are set and edges are crisp, about 2 minutes.
Serve eggs on top of cabbage and potatoes. Top with spicy almond relish and cheese.