In a pot of boiling water, cook the lentils according to the bag instructions. Drain and set aside.

Meanwhile, in a skillet on medium heat, warm the oil.

Add in the onions, peppers and spices.

Cook for 3 - 4 minutes until the onions and peppers begin to soften.

Add in the tomatoes and cook out most of there liquid.

Add in the spinach and cook until just wilted.

Finish by adding the drained lentils into the pan and let the flavors meld for a few minutes.

While the flavors are coming together, fry your eggs. Leave them sunny side up.

To serve, take the eggs and top the lentils.

Enjoy!