Ingredients
| Oil, vegetable | ½ cup |
| Onions and peppers, diced, frozen | 3 ¼ pounds |
| Garlic, granulated | ¼ cup |
| Cumin, ground | ¼ cup |
| Paprika | ¼ cup |
| Salt, kosher | 1 teaspoon |
| Tomatoes, diced, canned, unsalted | 5 quarts |
| Eggs, whole | 50 each |
| Cheese, feta | 12 ounces |
| Flatbread, whole grain, 1 ounce | 50 each |
Instructions
- Heat oil in a large, tilt skillet, steam-jacketed kettle, or in a steamtable pan in the oven.
- Add the onions and pepper, garlic, cumin, paprika, and salt. Stir.
- Saute for 8 minutes until vegetables are softened.
- Add tomatoes and simmer on low for 30 minutes.
- Place 1/2 cup of the tomato mixture into 8-ounce disposable baking cup. Add one egg to each cup.
- Sprinkle with feta cheese.
- Place baking cups on a sheet tray and place in the oven for 20 minutes at 350° F or until egg is thoroughly cooked.
- Serve with whole grain flatbread.