Instructions
Step 1
PREHEAT oven to 400 ⁰F (200 ⁰C).
Step 2
COOK in a large, ovenproof sauté pan over medium high heat, the cumin and coriander for 2 minutes stirring often. Add onions and olive oil, and sauté 5 minutes. Add garlic, peppers, honey, bay leaves, thyme, cilantro, and cook for 5 minutes, stirring often. Add tomatoes, paprika, and season with salt and pepper. Reduce heat to medium low and simmer for 10 minutes.
Step 3
STIR in cooked lentils and cook 7 minutes longer. Remove bay leaves.
Step 4
CONTINUE in your ovenproof sauté pan, or divide lentil sauce into 8 individual ovenproof skillets or ramekins. Make 8 indentations in the sauce and crack an egg into each. Sprinkle with crumbled feta cheese. Bake for 15 minutes or until eggs are cooked to desired doneness.
Step 5
GARNISH with chopped cilantro, and serve immediately.