Ingredients
3 1/4 lb. onions, diced
8 lb. tomatoes, Roma
3 lb. red bell peppers, diced
1/2 cup oil, vegetable
1/4 cup garlic, granulated
1/4 cup cumin, ground
1/4 cup paprika
2 tsp. salt, kosher
4 oz. tomato paste
50 each eggs, fresh, large, whole
12 oz. feta cheese
Instructions
- Place diced onions, diced tomatoes and diced peppers in a 4-in.-deep steam table pan. 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.
- Return to 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-oz., disposable) on a sheet pan. Add #8 scoop (1/2 cup) 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 1 Tbsp. of feta cheese.
- Bake for 15 minutes or until eggs are cooked. CCP: Internal temperature should reach 160°F. Serve immediately. Keep warm for grab and go breakfast.
Source
- Recipe, Photo and Nutrition and Meal Pattern Analyses: The Foundation
for Fresh Produce
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