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To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted.
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Do not go too far, as they burn easily.
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Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture.
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Put sesame and nigella seeds in dry skillet and toast until golden brown.
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Follow with sunflower seeds.
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Coarsely crush all toasted seeds and add to nuts.
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Toast coriander seeds until fragrant and coarsely grind.
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Repeat with peppercorns and cumin seeds.
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Combine nuts, seeds and toasted spices with the paprika and sea salt.
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Store in airtight container until needed.
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Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground.
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Add nuts at end and pulse until they are coarsely ground.
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For tomatoes, heat oven to 375 degrees.
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Lay tomatoes on single layer in roasting pan.
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Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper.
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Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
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Meanwhile, cook lentils.
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Heat oil in saucepan and gently saute onion, celery and garlic until soft but not browned.
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Add lentils and stir.
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Add thyme and bay leaf.
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Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes.
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When cooked, lentils should absorb all liquid (drain any excess liquid if they havent, or add a little more water if they dry out while cooking).
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Remove thyme and bay leaf.
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Add lemon juice, vinegar, olive oil and cilantro.
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Taste for seasoning.
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Cook the eggs in boiling water for 6 minutes.
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They should still be a little runny in the middle.
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Rinse in cold water and once cool enough to handle, quickly peel.
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Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes.
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Break the egg in half to see yolk (optional) and sprinkle more dukkah on top.
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Serve immediately.
