1. First peel and chop your veggies. Slice your avocado if you don’t want to wait till the end.
2. Place chopped squash in steamer on in microwave safe dish with 1 tbsp water. Steam for 2 -2.5 minutes or more. Depends on microwave power. Cook until tender but not mushy. Alternatively, roast squash on baking sheet at 425F for 15-20 minutes. 
3. Remove, drain water, set aside.
4. In a small skillet, place 1 tbsp butter or oil.
5. Heat on medium high and add your onions.
6. Fry for 2 minutes or until onions start to brown a bit.
7. Next add in your slaw, garlic, salt/pepper, 1 tbsp water, and balsamic vinegar.
8. Mix all together in skillet.
9. Cover and let cook on medium for about 2-3 minutes.
10. Slaw will be slightly tender but not fully cooked.
11. Remove and place in bowl.
12. Add your squash and 1/3 cup berries to the bowl and toss.
13. Next fry your eggs in the same skillet.
14. Add another 1/2 tbsp of butter or oil on medium high heat.
15. Fry until crispy on outside and yolk is orange and set. 3- 4 minutes or less depending on how you like your yolk.
16. Scoop slaw onto 3-4 plates or bowls.
17. Place fried egg on top of each.
18. Garnish with red pepper, 1 tbsp pumpkin seeds, cilantro, and any extra salt/pepper.
19. Add sliced avocado on the side.

optional – Not paleo but feel free to add in feta or goat cheese crumbles.