This is a simple dish, made with lentils cooked with shallot, garlic, and toasty Indian spices.

The best part is you can make the lentil mix ahead and refrigerate or even freeze it. Then it’s ready and waiting for you to plop an egg on top and bake until it’s a little crisp on top, with warm soft lentils beneath, and a gooey egg for you to drag your fork through.

1 cup red lentils
1 cup yellow split peas
1 tablespoon olive oil
2 large shallots or 4 small shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons garam masala
4 cups low-sodium chicken or vegetable broth
Salt and freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs