Kabocha Squash Shakshuka

Ingredients

• 7 pasture raised organic eggs
• medium yellow onion, diced
• 28 oz can of diced fire roasted tomatoes
• 2 cups of kabocha squash, peel on, chopped into 1" pieces
• 1/2 green bell pepper seeded and diced into small pieces
• 1 large jalapeno, seeded and diced into small pieces (add seeds to pot for a bit of heat if you'd like!)
• 5 cloves of garlic, smashed and minced
• 1 tablespoon paprika
• 1 teaspoon cumin
• pinch of saffron (about 20 threads)
• 1 tablespoon coconut oil
• rough chopped parsley to garnish
• sea salt
• fresh cracked pepper

Instructions

• Add coconut oil to a heavy bottomed pan with onion and a hearty pinch of sea salt. Cook over medium heat, stirring frequently, until onions are soft and translucent.
• Add green pepper and jalapeno and cook for a couple minutes longer, peppers will become fragrant. Add kabocha squash, garlic, paprika, cumin and saffron. Mix well and cook an additional 3 minutes, stirring continuously.
• Add fire roasted tomatoes and mix well. Cover and cook over medium-low heat fro 30 minutes, or until kabocha squash is softened (don't overcook and have it turn to mush, kabocha should still have a tiny bit of firmness!)
• Crack and egg into a bowl, and then gently transfer to the top of the tomato mixture. Repeat for all eggs.
• Cover and cook for 6-8 minutes, or until whites of eggs have set (yolks should still be runny)
• Garnish with parsley and serve plain or with a side of pita! Enjoy!