Slow Cooker Butternut Squash Shakshuka
Ingredients
- 3/4 cup chopped red sweet pepper
- 1 small onion, halved and thinly sliced
- 1 medium fresh jalapeño 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
- 2 pounds butternut squash, peeled, seeded, and chopped (6 cups)
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 6 eggs
- 3/4 cup crumbled feta cheese (3 ounces)
- 2 tablespoons snipped fresh Italian parsley
- Pita bread rounds, warmed
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