1 tbsp olive oil
1/2 cup minced onion
14.5 oz crushed tomatoes
1/2 tsp sugar
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp cayenne
1 cup couscous
1 cup shredded cheese (chedder, montery jack, etc)
Preheat oven to 400.
Heat oil in wide sauce pan.
Saute onion until soft.
Add tomatoes, sugar, cumin, cinnamon, cayenne. Bring to simmer and cook for 5 minutes.
Put couscous in a 8-9″ baking pan (round or square). Add 1.25 cups boiling water. Cover with foil and let sit 5 minutes.
Fluff couscous. Make 4 indentations and place eggs there. Cover with sauce and cheese.
Bake 10 minutes or until eggs are done.
Cut into quarters and loosen edges, then serve. Garnish with cilantro.