Baked Eggs in Couscous

Combine 1/4 cup broth, onion, and garlic in an 8- to 10-inch nonstick pan. Bring to a boil over high heat, then stir often until liquid evaporates and onion begins to brown, about 4 minutes. Add another 1/4 cup broth and stir to scrape browned bits free from pan bottom. Cook, stirring often, until liquid evaporates; set aside. Combine 2 cups broth and dried tomatoes in a 3- to 4-quart pan. Bring to a boil over high heat, then remove from heat and add couscous. Cover tightly and let stand until liquid is absorbed, about 5 minutes. Stir in onion mixture, minced basil, and rosemary. Divide couscous mixture among 4 shallow 1 1/4- to 1 1/2-cup ovenproof ramekins or dishes. Make a well in center of each dish of couscous; break an egg into each. Sprinkle remaining 1/4 cup broth equally over couscous only. Bake in a 400 degree F oven until whites turn opaque and eggs are set to your liking, about 13 minutes for softly set eggs, and about 16 minutes for firmer eggs (they will continue to set upon standing). Garnish with basil sprigs and sprinkle eggs with pepper.