Lentils for breakfast? Totally happening with these savoury baked eggs in tomatoes.

Ingredients

2 tablespoons olive oil
2 tablespoons shallot, minced
½ cup leeks, minced
1½ cups vegetable broth
1 (26/28 ounce) can/box chopped tomatoes
1 cup dried French lentils
1½ cups spinach, washed and chopped
freshly ground black pepper
4 to 6 eggs
For the Whipped Goat Cheese
4 ounces of plain goat cheese
3 ounces of 0% plain greek yogurt
olive oil
kosher salt