* 675 g (1.5 lb) tomatoes
* 1 to 2 hard-boiled eggs per person
* 4 Garlic cloves, chopped finely
* 5 tablespoons (75 ml) olive oil
* 1 fresh red chilli, deseeded and sliced into rings
* 2 teaspoons soft brown sugar or grated jaggery
* 1 large onion, peeled and chopped finely
* 50 g (2 oz) sultanas or dried apricots, chopped finely
* 2 celery sticks, sliced into moons
* 1 cup couscous
* 350 ml (12 fl oz) vegetable stock (a veggie stock cube in boiled water would do ok)
* 1/2 a teaspoon of caraway seeds, lightly crushed in a pestle and mortar (optional)
* 1/2 a teaspoon of black cumin seeds, lightly crushed in a pestle and mortar (optional)
* Sea salt and freshly ground black pepper to taste
* A handful of almond flakes; toasted, if you so wish

===Method===
* Slice the tomatoes in two and lay on a baking tray
* Drizzle with 2 tablespoons (30 ml) of the olive oil, sprinkle with chopped chilli, sugar, salt and pepper - roast for 20 minutes
* Drop the eggs into boiling water, return top the boil and boil for 4 minutes - remove and plunge into cold water until cold then peel
* Heat the 2 tablespoons (30 ml) of the oil in a large pan on a low heat and soften the onion and celery until soft, about 5 minutes
* Add the sultana and couscous and stir-fry for a few minutes
* Tip in the stock and couscous into the pan, cooks for a few minutes then leave, covered so all of the liquid is absorbed into the couscous
* Add the tomatoes, spices, if using, and remaining 1 tablespoon (15 ml) of olive oil, season to taste and in a food processor, blend to a paste, add a little hot water if it is too dry
* Arrange the eggs in a large serving bowl or four separate bowls, spoon half of the tomato sauce over the eggs, and cover with couscous, sprinkle with almond flakes
* Serve with the remaining sauce in a bowl or gravy boat
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