EVENTS | MD | SHAKSHUKA

In a small nonstick saute pan over medium heat, add melted butter.

Crack eggs into the pan. Season with S&P. Cook until the whites begin to set, about 2 minutes.

Carefully flip the eggs without cracking. Continue cooking until eggs are over-medium.

Brush each crostini with evoo on both sides. Season with S&P. Toast both sides until light golden brown.

Melt Tuscan Butter and Calabrian Pepper Puree in a sauté pan over medium heat, then add Tomato Sauce and Couscous

Gently toss together to combine and thoroughly coat the Couscous with the Sauce. Taste and adjust seasoning as needed.

Spread Couscous in an even layer into a gratin dish, then evenly distribute feta over the couscous.

Place gratin dish onto a sizzle platter. Heat in a 500°F oven until heated through, about 3-4 minutes.

Carefully place gratin dish onto the underliner, as shown in the photo.

Gently slide eggs on top of the Couscous.

In a stainless-steel bowl, toss herbs with evoo and lemon juice. Season with S&P. Taste and adjust seasoning as needed.

Build herb salad on the top right corner of the plate, as shown in the photo.

Shingle toasted bread on the left side of the dish, as shown in the photo.