Butternut Squash Shakshuka

[Weeknight] [Vegetarian] [Company]

Makes 6 servings

• ¾ cup chopped red sweet pepper
• 1 small onion, halved and thinly sliced
• 1 medium jalapeño pepper,* seeded and finely chopped
• 2 cloves garlic, minced
• 1 tsp. dried oregano, crushed
• 1 tsp. ground cumin
• ½ tsp. salt
• ½ tsp. black pepper
• 1 2-lb. butternut squash, peeled, seeded, and chopped (about 6 cups)
• 1 15-oz. can or ½ of a 28-oz. can crushed tomatoes
• 1 8-oz. can tomato sauce
• 6 eggs
• ¾ cup crumbled feta cheese (3 oz.)
• 2 Tbsp. snipped fresh Italian parsley
• Pita bread rounds, warmed

Fast 6-minute cook time

In a 6-qt. electric or stovetop pressure cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 5 minutes. Remove from heat.

For both models, release pressure quickly. Carefully open lid. Break one egg into a custard cup. Make an indentation in squash mixture; slide egg into indentation. Repeat with remaining eggs. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat. As soon as pressure is reached, turn off cooker and remove from heat. For both models, release pressure quickly. Carefully open lid. If desired, cover and let stand until eggs are desired doneness. Top servings with cheese and parsley. Serve with pita bread.

Slow 11-hour low or 5½-hour high cook time + 25 minutes high

In a 3½- 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 5½ to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture; slide 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.

*Chile Pepper Tip

Chile peppers contain oils that can irritate skin and eyes. Wear plastic or rubber gloves when working with them.

Per serving 315 cal., 10 g fat (5 g sat. fat), 203 mg chol., 917 mg sodium, 45 g carb., 6 g fiber, 10 g sugars, 15 g pro.