SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
SHAKSHUKA
Ingredients 50 Servings
• 3 ¼ lb Onions, diced • 8 lb Tomatoes, Roma • 3 lb Red bell peppers, diced • ½ c Oil, vegetable • ¼ c Garlic, granulated • ¼ c Cumin, ground
• ¼ c Paprika • 2 tsp Salt, kosher • 4 oz Tomato paste • 50 each Eggs, fresh, large, whole • 12 oz Feta cheese
Directions 1. In a 4-inch-deep steam table pan, place diced onions, diced tomatoes, and diced peppers. 2. Toss with oil and seasonings. 3. Cover and place in 400 °F oven for 25 to 35 minutes. 4. Remove from oven and add the tomato paste. Stir to combine. 5. Place back in oven, uncovered for 15 minutes. 6. Remove from oven. Note: this step can be made the previous day and cooled properly. 7. Arrange individual baking dishes (8-ounce disposable) on a sheet pan. 8. Add #8 scoop (1/2 c) of vegetable mixture to each individual baking dish. 9. Crack eggs in a liquid measuring cup just before cooking. 10. Pour one egg into each baking dish on top of vegetable mixture. 11. Top each egg with one tbsp of feta cheese. 12. Bake for 15 minutes or until eggs are cooked (internal temperature reaches 160 °F.) 13. Serve immediately.
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
View nutrition information and download full recipe book here!
Powered by FlippingBook