COUSCOUS WITH EGGS TOMATO SAUCE

Preparation Method :

• Preheat the oven to 200°C/400°F/ Gas 6. Put the tomatoes and garlic in a roasting tin or tray, drizzle with the oil, sprinkle with chopped chilli, sugar and salt and pepper, and roast for 20 minutes until soft.
• Boil the eggs for 4 minutes, then plunge them straight into cold water and leave in cold running water until cold. Carefully peel off the shells.
• Put the oil in a large pan and fry the onion and celery until softened. Add the sultanas, couscous and hot stock and set aside until all the liquid has been absorbed.
• Stir gently, add extra hot stock if necessary and season to taste. Tip the couscous into a large heated serving dish, bury the eggs in the couscous and cover with foil. Keep warm in the oven.
• Remove the tomatoes from the oven and push through a sieve. Add boiling water and oil to the pureed tomatoes and blend to give a smooth, rich sauce.
• Spoon a little tomato sauce over the top of each egg. Serve at once, with the rest of the sauce handed separately.