Shakshuka with kabocha squash - Test 1

https://ahouseinthehills.com/2016/02/18/kabocha_squash_shakshuka/

1 - Maybe the squash cubed smaller so I changed it from 1" to 1/2".

1 Tbsp oil
1 onion, diced
1 pinch salt
1/2 green bell pepper, diced fine
1 lrg jalapeno, seeded and minced 1 pinch red pepper flakes
2 cups of kabocha squash, peel on, chopped into 1/2" pieces
5 cloves of garlic, minced
1 Tbsp paprika
1 tsp cumin
pinch saffron (about 20 threads)
28 oz can of diced tomatoes
7 6 eggs
rough chopped parsley to garnish
pepper, to taste

1. Add oil to a heavy bottomed pan with the onion and salt. Cook over medium heat, stirring, until onions are soft and translucent.
2. Add green pepper and jalapeno  pepper flakes and cook for a couple minutes, until fragrant. Add kabocha squash, garlic, paprika, cumin and saffron. Mix well and cook an additional 5 minutes, stirring continuously.
3. Add tomatoes and mix well. Cover and cook over medium-low heat for 30 minutes, or until kabocha squash is softened but still holding their shape.
4. One by one, crack the eggs into a bowl and gently place on top of the simmering tomatoes, without touching, until all the eggs are in.
5. Cover and cook for 6-8 minutes, or until the egg whites have set and the yolks are still soft.
6. Garnish with parsley and pepper when serving.