PREHEAT oven to 400 ⁰F (200 ⁰C).
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.
STIR in cooked lentils and cook 7 minutes longer. Remove bay leaves.
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.
GARNISH with chopped cilantro, and serve immediately.