Heat the oil in a nonstick frying pan. Add the spring onions and garlic and fry for 1 minute. Add the lentils, tomatoes, parsley and vinegar and warm through.
Meanwhile, bring a large pan of lightly salted water to the boil. Stir the water to make a gentle 'whirlpool' and crack in an egg, allowing the white to wrap around the yolk. Cook for 3 minutes, remove from the pan and cook the other egg in the same way.
Serve the eggs on a bed of lentils with some crusty bread to mop up the juices.