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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crockpot Butternut Squash Shakshuka Recipe

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This recipe for Crockpot Butternut Squash Shakshuka is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ 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 tsp oregano
1 tsp cumin
½ tsp salt
½ tsp black pepper
1 2-pound butternut squash, peeled, seeded and chopped (about 6 cups)
1 15-ounce can crushed tomatoes
1 8-ounce can tomato sauce
6 eggs
¾ cup crumbled feta cheese
2 T snipped parsley
Pita bread rounds, warmed
Directions:
Directions:
In a 3 1/2-4 quart slow cooker, combine red pepper, onion, jalapeno, garlic, oregano, cumin, salt and pepper. Stir in squash, crushed tomatoes, and tomato sauce. Cover and cook on low 11-12 hours or on high 5 ½- 6 hours. If using low heat, turn to high. Make an indentation in the squash mixture and slip a cracked egg into indention. Repeat with remaining eggs. Cover and cook 25-35 minutes more or until eggs are cooked to desired doneness. Top with cheese and parsley. Serve with warm pita rounds.

 

 

 

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