Persian eggs with lentils and couscous

Step 1

Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains. Stir in lentils and tomato. Season with salt and pepper.

Step 2

Combine onion and half the sumac in a small bowl. Add mint and reserved feta oil. Season with salt and pepper. Toss gently to combine.

Step 3

Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge). Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes or until just set. Using a slotted spoon, transfer egg to a plate. Cover to keep warm. Repeat with remaining eggs.

Step 4

Divide couscous mixture between bowls. Top with eggs and mint mixture. Crumble over feta and sprinkle with remaining sumac. Serve with lemon wedges.