Spiced Lentils and Scrambled Eggs

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3 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon sweet Spanish paprika

1/2 teaspoon dried oregano

1/4 teaspoon allspice

Pinch of ground nutmeg

2 medium red, yellow or orange bell peppers (about 7 ounces each), diced

1 small onion (about 4 ounces), diced

Kosher salt and freshly ground black pepper

2 tablespoons capers

2 cloves garlic, minced

1 cup dried red lentils

4 large eggs, beaten

1 cup cherry tomatoes (about 8 ounces), halved

1/2 cup pitted kalamata olives, roughly chopped

Chopped fresh basil, for garnish, optional