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1
Heat a wide saucepan or deep frying pan over low heat and add 1 tablespoon of the oil. When it is thinned and fragrant, add the onion and sweat it down over low heat until the pieces are translucent. Add the garlic and season with salt, and stir them in for a minute or so. Crumble in the oregano and grind a generous amount of black pepper over all. Stir this in over low heat for another minute or two.
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2
Add the tomatoes and their juices to the pan, breaking up the tomatoes with a spatula. Increase the heat to create little bubbles at the edges, then lower the heat to maintaining a steady, slow simmer for 10 to 15 minutes.
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3
Meanwhile, make the couscous: Heat 1 tablespoon of the remaining olive oil in a saucepan over medium heat, and when it is hot, add the couscous. Stir it around in the oil; add 1 1/3 cups water and salt to taste. Cover the pan, and cook until all the water is absorbed, about 8 minutes. Uncover and fluff the couscous grains with two forks.
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4
Crack the eggs one at a time into the simmering tomato sauce, spacing them evenly around the pan. Sprinkle the grated cheese over the surface and cover the pan. Poach the eggs for 10 minutes on medium-low heat, or until the whites are set and the yolks are creamy.
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5
As the eggs cook, make croutons: Using a cast-iron frying pan, heat the remaining 1 tablespoon olive oil and fry the croutons over medium-high heat until they are crisp and golden on all sides, turning them as necessary. Remove these to a paper towel to drain.
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6
To serve, fill shallow bowls with the couscous, then spoon on some tomato sauce and one of the eggs. Add more salt to taste; scatter croutons and the chopped parsley on top.
