Yep, today is a super quick & easy shakshuka kind of day. Eggs & tomatoes are perfect for literally ANY meal. And that fresh tomato sauce is three-fire-emojis-good. 

Makes 4 servings 

What you need

¼ cup Tessemae’s Balsamic
2 Anaheim chiles, stemmed, seeded and finely chopped
1 onion, finely chopped
½ small butternut squash, peeled and cut into ½-inch pieces
1 tablespoon paprika
1 teaspoon cumin
coarse salt and freshly ground black pepper
2 pounds tomatoes, cored and chopped
4 large eggs
1 tablespoon chopped parsley 

 
What you do

1. Heat oven to 375 degrees. Heat Balsamic in a large oven-proof skillet over medium-high heat. Add chiles, onion, and squash to pan and cook, stirring often, until golden brown, about 15 minutes.
2. Stir in paprika, cumin and salt and pepper to taste and cook, stirring, 2 more minutes.
3. Reduce medium-heat to low and add tomatoes to pan. Cover and cook until tomatoes have cooked down, about 10 minutes.
4. Remove from heat and using the back of a spoon, make 4 depressions in tomato mixture and crack an egg into each. Transfer pan to oven and bake shakshuka until egg whites are set and yolks are still wobbly, about 10-12 minutes.
5. Top with parsley and serve.