1½ cups fresh white sourdough or ciabatta breadcrumbs
½ cup roughly chopped flat-leaf parsley
2 cloves garlic
finely grated zest 1 lemon
3 tablespoons olive oil
1 tablespoon olive oil
150 grams bacon, thinly sliced
1 small red onion, thinly sliced
1 clove garlic, crushed
½ teaspoon each ground cumin and coriander
2 medium vine tomatoes, roughly chopped
1 x 400 gram tin cooked lentils, drained and rinsed
1 tablespoon lemon juice or red wine vinegar
1-2 free-range eggs per person
Crumbs: Put all the ingredients in a food processor and process until well combined and evenly damp.
Lentils: Heat the olive oil in a sauté pan and cook the bacon, onion, garlic and spices until the bacon is golden and the onion is tender. Add the tomatoes and cook for 5 minutes. Fold in the lentils and cook until heated through, taking care not to mash the lentils. Season and stir in the lemon juice. Transfer to a bowl, cover and keep warm.
To cook: Heat a sauté pan and cook the breadcrumbs until lightly golden, tossing them to cook evenly. Remove half the crumbs to a bowl and set aside. Spread the crumbs in the sauté pan into a thin, even layer. Break the eggs over the crumbs and season. Cook over a low heat until the whites are set and the yolks are still soft. If the pan is too hot the crumbs will burn before the eggs are cooked. Sprinkle with the reserved crumbs and gently turn the eggs over. Cook for 30 seconds to retain soft yolks.
To serve: Divide the lentils between plates and top with the eggs, yolk side up. Serve with any of the following suggestions.
Accompaniments: roasted Portobello mushroom; wilted greens such as spinach, silver beet, curly kale, rocket or watercress; shaved Parmesan; beetroot relish.