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Butternut squash, pecan and ricotta tart
2 x 796 milliliter cans whole, peeled San Marzano tomatoes
1/4 cup (60 milliliters) olive oil, plus more for brushing and grilling pita
1 large yellow onion, chopped
6 garlic cloves, crushed
1 tablespoon (15 milliliters) ground cumin
1/2 tablespoon (7.5 milliliters) paprika
1/2 teaspoon (2.5 milliliters) cinnamon
1 1/2 tablepoons (25 milliliters) sugar
1 tablespoon (15 milliliters) harissa
Salt and pepper
2 tablespoons (30 milliliters) chopped flat-leaf parsley
Pita, for serving
Add tomatoes to a bowl and crush with your hands.
Heat olive oil in a large skillet over medium- high heat. Add onions and sauté, stirring, until golden. Add garlic, cumin, paprika, and cinnamon and cook just for a few minutes, until garlic is soft.
Add tomatoes to skillet along with sugar and harissa, then turn heat down to medium and simmer for ten minutes. Season with salt and pepper.
Using a spoon, make eight small wells in the tomato sauce. Crack eggs into wells. Cover skillet and cook until egg whites are set, about ten minutes.
Turn oven on broil.
Brush both sides of pita with olive oil, put on a baking sheet, and place under broil until bread is golden, about one to two minutes. Cut into quarters.
Garnish with chopped parsley and serve with pita.
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