Pre heat the oven to 180°C.
Dissolve the veg stock cube in the correct amount of boiling water to cook the cous cous. Cook the cous cous in the stock according to the instructions on the pack - it usually takes about 6-8 minutes.
Meanwhile spray 10 silicone muffin cups with a little low calorie cooking spray.
Crack the eggs into a decent sized jug and whisk with a fork until they are mixed well. Add the chopped parsley and season with sea salt and freshly ground black pepper. Stir and set aside.
When the cous cous is cooked, drain well and set aside.
Divide the ham and spring onion equally between the 10 muffin cups, then spoon in the cooked cous cous into each cup. Place 1 half of tomato on top of the cous cous, skin side up.
Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes or until they are set and golden brown.