Ingredientes
| Mushrooms, fresh, sliced | 3 libras |
| Tomates en dados, enlatados, sin sal | ½ #10 can |
| Peppers and onions, frozen | 3¼ libras |
| Tomato paste, unsalted | 5 onzas |
| Aceite vegetal | 2 cucharadas |
| Comino molido | 2 cucharadas |
| Ajo granulado | 2 cucharadas |
| Sal kosher | 1 teaspoons |
| Huevos enteros | 2 docenas |
| Queso feta | 8 onzas |
Instrucciones
- Precaliente el horno a 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.
Notas de la receta
One portion is 2/3 cup plus egg.