Step 1  Cook the lentils in plenty of boiling water for 10 minutes. Preheat the oven to 190ºC.

Step 2  Heat the oil in a pan and cook the onion until softened. Add the capsicum and cook for a further 2 minutes. Add the pesto and chilli powder and cook for a few minutes. Add the tomatoes and lentils and heat through.

Step 3  Divide the mixture between four ovenproof dishes. Make a slight hollow in the base of each dish and break the egg into the middle. Use a fork to fluff up the edges and enclose the egg a little. Bake for 15-20 minutes.