Butternut Squash Shakshuka
1 28-ounce can whole plum tomatoes with juices
3 tablespoons olive oil
½ medium butternut squash, peeled, seeded, cut into½-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)
Cook's Note: Butternut squash can be a 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 using long, bold strokes.
Crush tomatoes by hand (or smash with a fork or potato masher) in a medium bowl; set aside.
Heat oil in a heatproof skillet over medium. 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.
Reduce heat. Using the back of a spoon, make 4 depressions in tomato mixture and crack an egg into each. Cover with a top (a clear one is preferable) and cook shakshuka until egg whites are set and yolks slightly wobble when pan is shaken (your clue that the yolk is still runny), about 7 minutes.
Top shakshuka with cilantro and serve.