Add the olive oil to a large non-stick pan along with the onions, garlic, peppers, chilli, salt and sugar. Fry over medium-low heat until vegetables are soft. Add the smoked paprika and fry for a further two minutes. Add the lentils, spinach and coriander to the veggies and stir well to combine. Taste and see if it needs a bit more salt. Place lid on and remove from the heat at this point ­­­­– the residual heat will be sufficient to wilt the spinach and coriander and keep the lentils warm.

To make the poached eggs, fill a large shallow saucepan with water and bring it to the boil. Break the eggs into small ramekins or cups. Turn the heat down so the water is just barely simmering. Gently pour the eggs into the water. Top lentils with poached eggs and garnish with a few sprigs of coriander or some micro herbs.