Spray a frying pan with olive oil and cook ½ chopped red onion gently for 5 minutes. Add a chopped clove of garlic and cook for a further minute. Add 1tsp paprika, 200g canned tomatoes, 100g canned lentils and a handful of chopped kale. Simmer for 2 min. Transfer to small baking tin. Make two hollows in the mix and crack in an egg to each. Bake for 15 minutes and serve with a warmed, wholemeal pitta bread (gluten free if relevant).