For best results, rinse the lentils under cold water until the water is clear.

1 tablespoon of olive oil should be heated over medium heat in a medium-sized saucepan.

Add half of the chopped onion and cook until translucent.

After adding the garlic, cook for one more minute.

Stir in the lentils and vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the lentils are tender.

Note: Keep an eye on the lentils as they cook; if they begin to dry out, add a bit more broth or water to keep them moist.

In the same skillet, add the remaining olive oil and heat over medium heat.

Add the remaining onion and cook until soft.

About 3 to 4 minutes after you add the spinach, it should be soft. Add pepper and salt to taste.

With the pan on medium heat, add a little oil and heat it up.

Be careful not to break the yolks when you crack the eggs into the pan.

About 2 to 3 minutes, or until the whites are set but the yolks are still runny.

Warning: Be gentle when flipping the eggs, if desired, to avoid breaking the yolks.