butternut squash is an even better base for a traditional shakshuka
Dice the onions. In a large skillet, add the olive oil, garlic, and onions. Let the onions sweat for 10 minutes.
Add the can of butternut squash puree and the sage to the skillet. Cook for another 10 minutes, stir.
Using a wooden spoon, make a hole for each egg. Crack an egg into each hole.
Cook the eggs to your liking, about 5 minutes for runny eggs. the eggs may not look completely cooked but the yolks will harden quickly.
Slice and toast the sourdough bread.
Top the squashshuka with Parmesan.
Serve the Butternut Squashshuka with bread.