Ingredients
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1 large onion
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1 red bell pepper
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1 yellow bell pepper
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1 green bell pepper
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2 tbsp canola oil
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1/2 tsp crushed red pepper
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1 (15 oz) can diced tomatoes
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1 (5.8 oz) box couscous
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1 1/2 cups cherry tomatoes
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4 large eggs
Steps
1
Halve and peel the onion and cut into thin slices. Dice the peppers.
2
Heat the oil in a skillet and fry the sliced onion and peppers for 5 min. on medium-high heat, or until softened. Lower heat and add the crushed red pepper and canned tomatoes and cook, covered, for 10 min. Season with salt (in moderation) and pepper.
3
While vegetables cook, prepare couscous according to package directions.
4
Halve the cherry tomatoes and stir them into the pepper-tomato sauce. Using the back of a large spoon, make 4 indentations in the sauce. Break an egg into each indentation. Cover and cook over low heat for 5 min., or until eggs are set. Serve with couscous.
