Serves 6

Inspired by Food52


  • ¾ c red bell pepper, chopped 
  • 1 small onion, halved and sliced thin
  • 1 medium jalapeno, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 tsp oregano, dried
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 lbs butternut squash, peeled, seeded and chopped (6 cups)
  • 15 oz can crushed tomatoes
  • 8 oz can tomato sauce
  • 6 eggs
  • ¾ c feta cheese
  • 2 T parsley, fresh
  • Serve with pita rounds


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