In a 3½- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. Cover and cook on low 11 to 12 hours or high 5½ to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture; slide egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness. Top servings with cheese and parsley. Serve with pita bread.