Method

Preheat the oven to 180˚C. Place the chicken stock into a small saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered for 5 minutes. Drizzle with the oil and fluff up the grains with a fork. Stir in the herbs and season with freshly ground black pepper.

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Cut the tops from the tomatoes and scoop out the seeds and core. Pat the insides dry with paper towels.

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Divide half the couscous evenly between the tomatoes and place onto a baking tray. Carefully break an egg into each one and back for 20 minutes until set. Serve immediately, with the remaining couscous on the side.