PREHEAT oven to 375° F
HEAT oil in a large, high-sided skillet over medium-high heat. ADD the shallots and mushrooms, COOKING until the shallots are translucent and the mushrooms begin to brown. ADD garlic and COOK for one minute, and then ADD lentils, tomatoes and stock.
SIMMER uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes).
When lentils are cooked, MAKE 6 wells in the sauce, and CRACK an egg into each. SEASON with salt and pepper and PLACE into the preheated oven and COOK, about 6 minutes.
When the eggs are done CRUMBLE goat cheese all around the skillet and SERVE.
Mix the goat cheese with a tsp. of lemon zest for extra flavor.
When tomatoes are in season, substitute canned for fresh.
This recipe is an excellent source of protein and choline, and a good source of vitamin A and iron.