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