2 tablespoons olive oil
1 red onion, sliced thinly
2 cloves garlic, crushed
2–3 teaspoons ras-al-hanout
½ - 1 teaspoon harissa paste
1 x 400 gram tin brown lentils, drained and rinsed
1 x 400 gram tin crushed tomatoes
sea salt and freshly ground pepper
4 large slices sourdough bread
1 clove garlic, peeled
thick plain yoghurt
tomato relish or chutney
coriander and mint leaves
extra harissa to serve
Heat the oil in a large sauté pan and cook the onion with a good pinch of salt until tender. Add the garlic, ras-al-hanout and harissa and cook for 2 minutes. Add the lentils and tomatoes and bring to the boil. Simmer gently until thick and soupy. Season.
To assemble: Grill or toast the bread and rub both sides with the garlic. Place on plates.
Fry the eggs until the whites are set and the yolks are still soft. Place a spoonful of lentils over the grilled bread and top with the eggs. Add a small pile of herbs, a spoonful of yoghurt and tomato relish with a dollop of harissa.