Couscous with eggs in spiced tomato and peppers

Ingredients

For 1 serving

• Couscous50 g
• Eggs2
• Bell peppers1
• Canned peeled tomatoes200 g
• Onion40 g
• Garlic1 clove
• Cumin1 g
• Paprika2 g
• Extra virgin olive oil8 g
• Parsley5 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Chop the onion and garlic; deseed the peppers and cut them into thin strips; break up the peeled tomatoes.
2. Heat the olive oil in a lidded frying pan over medium heat and fry the onion, garlic and peppers for 8 minutes, stirring, until soft.
3. Add the tomatoes, cumin, paprika and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce is thick.
4. With the back of a spoon make a hollow in the sauce for each egg and crack the eggs into them; cover and cook for 6 minutes over low heat, until the whites are set and the yolks still soft. Salt the eggs lightly.
5. Meanwhile put the couscous in a bowl, pour over the same volume of salted boiling water, cover with a plate and leave for 5 minutes; fluff with a fork.
6. Serve the couscous with the eggs and their sauce, finished with chopped parsley.