Butternut Squash Shakshuka

Say hello to your new favorite brinner recipe. Serve up eggs cooked in a thick tomato sauce with tender butternut squash in this breakfast-for-dinner recipe.

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  • Makes: 6 servings
  • Serving Size: 1 cup squash mixture + 1 egg
  • Prep: 25 mins
  • Slow Cook: 11 hrs to 12 hrs (low) or 5 1/2 to 6 hours (high) + 25 minutes (high)

Butternut Squash Shakshuka

Directions

  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.
  2. 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.
  3. Top servings with cheese and parsley. Serve with pita bread.

From the Test Kitchen

*

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

Pressure Cooker Directions

In a 6-qt. 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; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. 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 cooker off and remove from heat. For both models, release pressure quickly. Open lid carefully. If desired, cover and let stand until desired egg doneness is reached. Top servings with cheese and parsley. Serve with pita bread.

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Nutrition Facts (Butternut Squash Shakshuka)

  • Per serving:
  • 315 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 203 mg chol. ,
  • 917 mg sodium ,
  • 45 g carb. ,
  • 6 g fiber ,
  • 10 g sugar ,
  • 15 g pro.
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