Butternut Squash Shakshuka
45g CARB
Serves 6
hands on 25 min.
slow cook 11 hr. 25 min.
- ¾ cup chopped red sweet pepper
- 1 small onion, halved and thinly sliced
- 1 medium fresh jalapeño chile pepper, seeded and finely chopped (tip)
- 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 (6 cups)
- 1 15-oz. can crushed tomatoes
- 1 8-oz. can tomato sauce
- 6 eggs
- ¾ cup crumbled feta cheese (3 oz.)
- 2 Tbsp. snipped fresh parsley
1. In a 3½- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce.
2. Cover and cook on low 11 to 12 hours or high 5½ to 6 hours. If slow cooker is on 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.
3. Top servings with cheese and parsley.
PER SERVING (1 cup squash mixture + 1 egg each) cal 315, fat 10 g (5 g sat. fat), chol 203 mg, sodium 917 mg, carb 45 g (6 g fiber, 10 g sugars), pro 15 g
