Name: Butternut Squash Shakshuka
Yield: 4 Servings
Ingredients: 1 28-ounce can whole plum tomatoes with juices; 3 tablespoons olive oil; ½ medium butternut squash, peeled, seeded, cut into ½-inch pieces; 1 medium onion, chopped; 2 garlic cloves, finely chopped; Kosher salt, freshly ground pepper; 2 teaspoons ancho chile powder; 2 tablespoons sambal oelek; 4 large eggs; Cilantro leaves with tender stems (for serving)

Image may contain Human Person Food Dish Meal and Plant

Alex Lau

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs. Check out step-by-step photos here.

Recipe notes