Butternut Squash Shakshuka

By kelsa94

Ingredients

• 3/4 cup chopped red sweet pepper
• 1 small onion, halved and thinly sliced
• 1 medium fresh jalapeno chile pepper, seeded and finely chopped*
• 2 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 2 pound butternut squash, peeled, seeded, and chopped (6 cups)
• 1 15 ounce can or 1/2 of a 28-oz. can crushed tomatoes
• 1 8 ounce can tomato sauce
• 6 eggs
• 3/4 cup crumbled feta cheese (3 oz.)
• 2 tablespoons snipped fresh parsley
• Pita bread rounds, warmed

Details

Servings 6
Preparation time 25mins
Cooking time 1405mins
Adapted from bhg.com

Preparation

Step 1

In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce.

Cover and cook on low 11 to 12 hours or high 5 1/2 to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture and slip egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.

Top servings with cheese and parsley. Serve with pita bread.