Cooking for myself – Eggs and Tomatoes With Olives and Capers On Couscous
EGGS AND TOMATOES WITH OLIVES AND CAPERS ON COUSCOUS
6 small tomatoes or 2 big
8-10 small black olives
1 tbsp capers in salt
finely chopped parsley
100 ml/ 0,42 cup cooked couscous
extra-virgin olive oil
Rinse the capers and put them in water to soak a little.
Divide the tomatoes or if they are bigger, cut them in smaller pieces. Cook them gently in a small skillet in some olive oil.
When the tomatoes begin to caramelize and get wrinkly,make space in the middle and crack the egg into the skillet. Go on frying, on both sides if you like that.
Add capers and olives, season to taste but remember that the capers are still quite salt.
Put the couscous on a plate or in a small bowl, slip the eggs and tomatoes on top and sprinkle with chopped parsley before serving it to yourself!