Sneaking in veggies to your breakfast is a pro move
½ medium butternut squash, peeled, seeded, cut into ½-inch pieces2 teaspoons ancho chile powderReal Talk: Butternut squash can be a royal pain in the ass 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.
Remove from heat. Using the back of a spoon, make 4 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 , 10–12 minutes.
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