Mushroom Shakshuka
Hearty Mushroom Shakshuka with tomatoes, mushrooms, and eggs baked to perfection. Perfect for school lunch programs or large gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schoolfoodhandler.com.
Cooking tools:
- Steam table pan
- Kitchen scale
- Cookie scoop
- Oven
- Baking dish
- Baking sheet
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
Ingredients
- Mushrooms, fresh, sliced | 3 pounds
- Tomatoes, diced, canned, unsalted | ½ #10 can
- Peppers and onions, frozen | 3¼ pounds
- Tomato paste, unsalted | 5 ounces
- Oil, vegetable | 2 tablespoons
- Cumin, ground | 2 tablespoons
- Garlic, granulated | 2 tablespoons
- Salt, kosher | 1 teaspoons
- Eggs, whole | 2 dozen
- Cheese, feta | 8 ounces
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