Finely chop the onion and green bell pepper, roughly chop the garlic and carrot (peeled), cut the potato (peeled) into large bite-sized pieces and finely grate the tomatoes

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the chopped onion, garlic, carrot and green bell pepper, mix with the olive oil, after 3 to 4 minutes add in the paprika, cumin and sherry vinegar, quickly mix together, then add in the grated tomato, mix and simmer

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potato, the dried lentils (rinsed), the vegetable broth and bay leaf, raise to a high heat, mix together, when it comes to a boil place a lid on the stock pot and lower to a LOW heat

After simmering for 25 to 30 minutes and the lentils are cooked through, season with sea salt & black pepper, gently mix together, then crack in the eggs, all evenly spread out, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through

Transfer the stew into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!