Slow Cook

Slow-Cooker Butternut Squash Shakshuka

November  6, 2018
Photo by Meredith Corporation
Author Notes

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52

Test Kitchen Notes

Featured in: 7 Vegetarian Slow-Cooker Recipes So Everyone Can Netflix & Chill. —The Editors

  • Cook time 11 hours 25 minutes
  • Serves 6
  • 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
In This Recipe
  1. 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.

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