Lentil and Baby Spinach Stew with Fried Eggs

Ingredients

• For the vegetable mixture:
• 2 garlic cloves, chopped
• 1 carrot, chopped
• 1/2 fennel, chopped
• 1 onion, quartered
• 2 tablespoons of vegetable oil
• ½ cup tomato sauce
• ¼ cup tomato juice
• ⅓ cup red lentil
• 1 cup water
• salt
• pepper
• 1 tablespoon red wine vinegar
• 1 cup parmesan, grated
• 3 ounces of baby spinach
• 3 eggs
• For the bread:
• 1 tablespoon butter
• 3 slices of bread
• 1 garlic clove