Shakshuka

50 Servings

Crediting:

One Portion Credits As:

PrimeroEdge: SR110641

3 1¼ Pounds Onion, diced
8 Pounds Tomatoes, Roma
3 Pounds Red bell peppers, diced
½ Cup Oil, vegetable
¼ Cup Garlic, granulated
¼ Cup Cumin, granulated
¼ Cup Paprika
2 Teaspoons Salt, kosher
4 Ounces Tomato paste
50 Each Eggs, fresh, large, whole
12 Ounces Feta cheese

In a 4-inch-deep steam table pan, place diced onions, diced tomatoes, and diced peppers.
Toss with oil and seasonings.
Cover and place in 400 °F oven for 25 to 35 minutes.
Remove from oven and add the tomato paste. Stir to combine.
Place back in oven, uncovered for 15 minutes.
Remove from oven. Note: this step can be made the previous day and cooled properly.
Arrange individual baking dishes (8-ounce disposable) on a sheet pan.
Add #8 scoop (1/2 c) of vegetable mixture to each individual baking dish.
Crack eggs in a liquid measuring cup just before cooking.
Pour one egg into each baking dish on top of vegetable mixture.
Top each egg with one tbsp of feta cheese.
Bake for 15 minutes or until eggs are cooked (internal temperature reaches 160 °F.)
Serve immediately

Note: Keep warm for grab and go breakfast.