Preheat the oven to 180°C/160°C (fan forced). 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
Cut the tops off the tomatoes, and scoop out the seeds and core. Pat the insides dry with paper towels
Divide half the couscous evenly between the tomatoes, and place onto a baking tray. Carefully break an egg into each one, and bake for 20 minutes, until set. Serve immediately, with the remaining couscous on the side
Tips & Hints
Replace tomatoes with 2 medium red capsicums (about 300g each), halved lengthways with the seeds and membrane scooped out.
