That is a great looking recipe. We've done a similar one in the past.
We just got off a 21 day Lees to Pierce GC trip and I thought that I would contribute a few the recipes for meals that got a lot of positive comments. None of the 58 meals got negative comments, but these really generated the most.
My wife with me as chopper and griller prepared 13 meals for the trip. All ingredients are for a 16 person trip.
Shakshuka Israeli Breakfast. (We had a young Israeli, couch surf with us this winter to hit the Vail resorts here in Park City and he fixed this breakfast for us one morning)
We have a 16'' steel skillet that we fixed this in, but it could be fixed in a couple of 12'' skillets for a large group.
Tomatoes, Diced (6) 15 oz. cans
Tomato sauce (6) cans
Mushrooms (1) can
Red Bell peppers, Diced (6)
Yellow onion, diced or sliced (4)
Garlic, fresh, mince (1) bulb
Jalapenos (6) On the river, we may have gotten confused and added a few Seranno peppers, but I could be wrong.
Cilantro, Fresh (1) bunch
Feta cheese (1) block
English muffins (24)
Dice peppers, onions and saute till soft. Add garlic and saute another 1-2 minutes.
Add 2 tsp Cumin, 1/2 tsp cayenne, 2 tsp paprika and cook another minute or two.
Pour in diced tomatoes and tomato sauce. Season with salt and pepper. Simmer about 10 minutes till tomatoes have thickened.
Add mushrooms at some point.
When tomatoes have thickened, stir in crumbled feta.
Gently crack eggs and drop into skillet on top of sauce. The sauce will cook the eggs to desired doneness.
We found that if you take a spoon and create a pocket in the tomatoes to drop the eggs into they cook a little faster.
While this is going on, you can "toast" the english muffins.
Serve with dice Cilantro and hot sauce.
We launched on 4/6 and we fixed this a few days into a chilly beginning of the trip. This warm breakfast was a big hit on a cool morning.
I'll add a few more recipes over the next couple of days as I have time.