Heat oil in a large frying pan over medium high heat

Add onion and cook for 3-4 minutes or until softened. Stir in cumin and cook a further 1 minute or until fragrant

Add canned tomatoes and lentils. Mix well. Reduce heat and simmer for 15-20 minutes uncovered. Mixture should have thickened

Push the tomato lentil mixture to the side to make 8 small holes. Crack eggs into each hole. Season with salt and pepper. Cook 7-8 minutes or until egg whites are set and yolks are still runny

To serve, sprinkle over chopped parsley. Serve with flatbread