(Recipe) Shakshuka Gravy



Recipe Preparation

1. Place the canola oil in a heated, nonreactive rondeau. Add the onions, peppers and garlic. Sauté until tender. Add the tomatoes, tomato paste, paprika, salt, cumin, cayenne pepper, black pepper, caraway seeds and bay leaves. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

2. Bring to a boil. Stir frequently. Season to taste with sea salt. Simmer 10-12 minutes. Allow to cool. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

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