For the mujadara:
1 cup brown basmati rice
1 cup brown lentils
4 1/2 cups vegetable broth
3 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 cup parsley leaves, finely chopped
Salt

For the bowl:
Olive oil spray
4 large eggs
Salt
Freshly cracked black pepper
Paprika
2 1/2 tablespoons harissa (spicy or mild)
1/4 cup pine nuts, toasted