1 T olive oil
1 large onion, sliced thinly
1/2 t salt
1/2 t turmeric
1 t cumin
1/2 t smoked paprika
2 T tomato paste (I use 1/4 can and freeze rest in flattened snack-size ziplock bag for use later)
1 19 oz can Progresso Lentil Soup
4 large eggs
Preheat oven to 350 F.
In a medium oven-safe skillet (I used 10" Revere Ware stainless steel with black plastic(?) handle, which did fine in the oven) heat olive oil over medium heat. Add onion & salt. Saute, stirring often, until golden brown, about 20 minutes.
Add turmeric, cumin, smoked paprika and tomato paste. Cook, stirring constantly, until onions are coated and tomato paste has darkened slightly, about 2 minutes. Add 1/3 c. water. Stir and scrape up all the browned bits until the liquid looks thick and saucy. Add soup. Stir to combine and let heat through.
Make wells with a large spoon and crack eggs into them. (Honestly, I couldn't make wells that held their shape long enough to get an egg in them. I tried to make a well... then just cracked an egg on top of the lentils and slipped an upside-down spoon under the egg and pulled some lentils out from below.) Transfer pan to oven and bake until the whites are set, 13-15 minutes.
