Ingredients
| Mushrooms, fresh, sliced | 3 pounds |
| Tomatoes, diced, canned, unsalted | ½ #10 can |
| Peppers and onions, frozen | 3¼ pounds |
| Tomato paste, unsalted | 5 ounces |
| Oil, vegetable | 2 tablespoons |
| Cumin, ground | 2 tablespoons |
| Garlic, granulated | 2 tablespoons |
| Salt, kosher | 1 teaspoons |
| Eggs, whole | 2 dozen |
| Cheese, feta | 8 ounces |
Instructions
- Preheat the oven to 400 °F.
- Place mushrooms, tomatoes, peppers and onions, tomato paste, oil and seasonings into 6-inch, full-size, steamtable pan. Stir well to combine
- Cover and cook for 1 ½ to 2 hours. Stirring occasionally.
CCP: Heat to 135 °F or higher for at least 15 seconds. - Remove from oven. Cool.
CCP: Cool hot cooked food from above 135 ºF to 70º F or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.
Note: this can be made a day ahead of time. - Line up individual baking dishes on a sheet tray. Scoop a #6 disher of vegetable mixture (⅔ cup) into each dish.
- Place a cracked egg on top of vegetable mixture.
- Sprinkle with one tablespoon of feta per dish and bake for 15 minutes.
CCP: Heat to 165 F or higher for at least 15 seconds. - Serve with an optional flatbread or naan bread, if desired
CCP: Hold for hot service at 135 F or higher.
Recipe Notes
One portion is 2/3 cup plus egg.