1-First, heat 1 Tbsp oil in a medium pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes until softened.

2-Stir in garlic, tomato paste, smoked paprika, ground fennel, and dried oregano, cooking for about 2 minutes to let the aromas bloom.

3-Add vegetable broth, bring to a boil, then reduce to medium-low, cover, and simmer for 18-20 minutes, or until the 1 cup (≈190 g) green lentils are tender and most liquid is absorbed. Season with salt and pepper to taste.

4-While the lentils cook, prepare the black-pepper yogurt by whisking together yogurt and cracked black pepper. Set it aside for later.

5-For the cherry-tomato compote, heat a skillet and cook the cherry tomatoes until the skins blister and the juices thicken slightly. Transfer to a bowl.

6-Next, for the sizzled greens, use the same skillet with 2 Tbsp olive oil over medium heat. Add dill and parsley, stir for about 30 seconds, then remove from heat and stir in lime juice and a pinch of salt.

7-Finally, poach the 4 eggs in a shallow pan of gently simmering water for a few minutes until done to your liking. Remove with a slotted spoon and pat dry.

8-To assemble, spread a layer of black-pepper yogurt on each plate, top with a scoop of braised lentils, add a spoonful of cherry-tomato compote, place a poached egg on top, and drizzle with sizzled greens. Serve right away for the best taste.