Cook your lentils according to package directions. Typically, cooking lentils takes about 30 minutes, so take this into consideration when timing this meal. Set aside when done.

Rinse off your escarole. Once rinsed, tear off the leaves you're using (about 8-10 - they wilt just like spinach!) Chop off the hard white parts on the bottom. Once done, set aside.

Once the lentils are finished and set aside, place a large skillet over medium heat and place in 2-3 glugs of olive oil and season with salt and pepper. Once oil heats, add in garlic and cook for 1 minute, stirring frequently so that the garlic doesn't have a chance to brown. Add in the red pepper flakes, stir for 30 seconds, and then add in your escarole. Cook for about 1 minute and once it begins to wilt, add in zucchini pasta and vegetable broth.

Cook for about 2-3 minutes or until zucchini begins to soften. While cooking, place a medium skillet on medium-low heat and add in a (small) glug of olive oil. Crack two eggs into the pan and make sure they are on separate sides of the skillet. Season with salt and pepper, cover, and cook for about 2-3 minutes or until just about "eggs over medium."

While eggs are cooking, pour your finished cooked zucchini pasta into a bowl and mix in Parmesan Reggiano cheese.*

Then, divide onto two plates evenly and top with 1/4 cup each of lentils and of course.... a fried egg! Enjoy your pasta tower....