In a medium sized pot, heat olive oil. Add onion and cook until fragrant. Stir in tomato paste. Add lentils and water, then bring to a boil, reduce heat, and simmer for 20 minutes while covered.
Meanwhile, prepare the sauce. Using a mortar and pestle or a food processor, grind garlic with a pinch of salt into a paste. Add in walnuts and continue to mash until it’s a rough paste. Transfer to a bowl and add in yogurt and parsley.
Once lentils are done cooking, drain remaining liquid. Mix lentils with yogurt sauce.
In a large pan, heat a little olive oil and fry eggs. Top lentils with eggs, a little salt and pepper.