Mushroom Shakshuka - School Food Handler

Name: Mushroom Shakshuka - School Food Handler
Ingredients: 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.; 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.

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Hearty Mushroom Shakshuka with tomatoes, mushrooms, and eggs baked to perfection. Perfect for school lunch programs or large gatherings.

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Ingredients

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.
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.