Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Add the onions and cook, stirring occasionally, until they begin to soften, about 2-3 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions turn caramelized and golden brown (20-25 minutes).

In the meantime, combine lentils and 4 cups of water in a large pot. Add 3 strips of lemon zest using a vegetable peeler.

Bring to a boil, then reduce the heat to low, cover, and simmer for 17-20 minutes, or until lentils are tender. Drain and return lentils to the pot if needed.

Stir kale into the lentils until wilted. Add lemon juice (about 1/4 cup), halloumi, pecans, dill, red pepper flakes, caramelized onions, 1 teaspoon of salt, and freshly ground black pepper. Mix thoroughly.

In the same skillet used for onions, heat 1 tablespoon olive oil over medium heat. Crack in the eggs, season with a pinch of salt, and cook until whites are set and yolks are still runny (about 3-4 minutes).

Divide the lentil mixture among four bowls and top each with a fried egg. Serve immediately.