Rinse and drain the lentils. Mince the shallots and garlic and chop the cilantro. Heat the oven to 350 °F (175 °C).
Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for about five minutes, then add the garam masala and lentils. Stir so the lentils are coated with the oil and garlic, then add the cilantro and cook until wilted.
Add 4 cups of water and turn the heat to high. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes. If they are too watery at the end, leave the lid off for a few minutes.
Season with salt and pepper to taste, and mash with a fork.
Lightly grease individual baking ramekins. Mound the lentils in each then make a hollow well and crack in an egg. Cover with foil and bake for about 20-25 minutes, or until yolk is just set.
Serve with lime pickle relish or a spicy mango chutney as garnish.
There are 483 calories in 1 serving of Smashed Lentils with Eggs.