Slow-Cooker Butternut Squash Shakshuka

• 3/4 cup chopped red sweet pepper
• 1 small onion, halved and thinly sliced
• 1 medium fresh jalapeno 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

1. In a 31/2- 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 51/2 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.

red sweet pepper, onion, fresh jalapeufo pepper, garlic, oregano, ground cumin, salt, black pepper, butternut squash, tomatoes, tomato sauce, eggs, feta cheese, fresh italian parsley, bread

Taken from food52.com/recipes/78161-slow-cooker-butternut-squash-shakshuka (may not work)