Butternut Squash Shakshuka

This has become a weeknight favorite for Nathan and i. One of the few meals that I want again and again, even if we've had it recently. and even better, it only takes about 20 min. to prep and 20 min. to bake. We get about 6 hearty servings out of this recipe.

INGREDIENTS

• 1 28-ounce can whole plum tomatoes with juices (we usually just get diced tomatoes)
• 3 tablespoons olive oil
• ½ medium butternut squash, peeled, seeded, cut into ½-inch pieces. (you could probably use 1 pkg of the costco pre-cubed butternut. We use fresh and freeze the other half of the squash and it turns out just as well from frozen though I think it's best to thaw before adding)
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 2 teaspoons chile powder
• 2 tablespoons sambal oelek (sounds scary but it isn't. They sell this stuff at the regular grocery store.)
• 
• 8+ large eggs (the original recipe calls for four eggs but that definitely is not enough. We just get in as many as we can fit in the pan...you need at least one per person for a big family!)
• Cilantro leaves with tender stems (for serving)
• Nathan served over pearler couscous. We get the brand Rice Select tri-color pearl coucous. 
• 

• Real Talk: Butternut squash can be a royal pain to peel. If you have a crappy peeler or don’t feel like spending your time hunched over a garbage can, try this. First: Make sure you have a sharp knife. Cut your squash in half crosswise, at the curve where the neck meets the rounded base. Set it upright on your cutting board, then shave off the thick skin long, bold strokes with your knife.
• Note: If you don't have an ovenproof skillet (dutch oven would work well too), you can transfer from your stovetop pan to an ovenproof dish before baking.)

• Preheat oven to 375°. Crush tomatoes by hand (or smash with a fork or potato masher) in a medium bowl; set aside.
• Heat oil in a medium ovenproof skillet over medium heat. Cook squash, onion, and garlic, stirring occasionally, until tender, 10–15 minutes. Season with salt and pepper, stir in chile powder, and cook until fragrant, about 1 minute. Increase heat to medium-high and add sambal oelek and reserved tomatoes; season with salt and pepper. Continue to cook, stirring occasionally, until slightly thickened and tomatoes are brick red, 5–10 minutes.
• Remove from heat. Using the back of a spoon, make depressions in tomato mixture and crack an egg into each. Transfer to oven and bake shakshuka until egg whites are set and yolks slightly wobble when pan is shaken (your clue that the yolk is still runny), 10–12 minutes.
• Top shakshuka with cilantro and serve.