Preheat oven to 400°F.
Wash tomatoes and butternut squash.
Slice tomatoes and butternut squash (lengthwise) in half.
Place tomatoes and butternut squash cut side up on silicone mat on baking sheet.
Place in oven for 30 minutes.
While tomatoes and butternut squash are roasting, chop red onions and mince garlic.
In dutch oven, sauté onions and garlic in olive oil on low until softened.
Open can of kidney beans and add to onions and garlic in dutch oven.
After the 30 minutes are up, add the now roasted tomatoes to the dutch oven.
Add thyme, salt, and pepper to dutch oven to taste.
Check if butternut squash is soft enough to stick a fork through. If not, place back in oven. If so, peel butternut squash, chop into cubes, and mix into the dutch oven.
For a fried egg white, place dutch oven in the oven for 10 minutes and fry three egg whites on stovetop.
Alternatively, for a more traditional shakshuka, fill a skillet with the tomato mixture and break full eggs on top. Place entire skillet into oven for 10 minutes.