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Persian eggs with lentils and couscous
Persian eggs with lentils and couscous
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Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
37 minutes
Try a refreshing Persian eggs and lentils salad for a cool summer meal.
Ingredients:
  • 250.00 ml couscous
  • 250.00 gm boiling water
  • 400g can lentils, drained, rinsed
  • 2 large tomatoes, chopped
  • 1/2 red onion, very thinly sliced
  • 1 tsp sumac
  • 125.00 ml torn fresh mint leaves
  • 180g tub Persian feta, drained, reserving 2 tbsp oil
  • 2 tsp white vinegar
  • 4 eggs
  • Lemon wedges, to serve
Instructions:
  • In a large heatproof bowl, combine couscous with boiling water. Cover and let sit for 5 minutes until liquid is absorbed. Fluff couscous with a fork to separate grains, then gently mix in lentils and tomato. Season with salt and pepper to taste.
  • Mix together the onion and half of the sumac in a small bowl. Stir in the mint and the feta oil. Season with salt and pepper, then toss gently to mix everything together.
  • Fill a large saucepan with cold water until it reaches 8cm deep and add vinegar. Bring it to a gentle boil over medium heat, then reduce the heat so the water simmers around the edges. Crack one egg into a shallow bowl. Stir the water with a wooden spoon to create a whirlpool and gently tip the egg into the center. Cook for 2 to 3 minutes until the egg is just set. Use a slotted spoon to transfer the egg to a plate and cover to keep warm. Repeat with the rest of the eggs.
  • Portion the couscous mixture into individual bowls. Add the eggs and mint mixture on top. Sprinkle with crumbled feta and the rest of the sumac. Accompany with lemon wedges for serving.

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