Set a 10- or 12-inch skillet with a lid over medium heat.

Add 2 tablespoons of the olive oil and the sliced onion to the skillet.

Sprinkle 1/4 teaspoon of the salt over the onion and cook, stirring often, for 5 minutes, until the onion softens and starts to shrink.

Lower the heat to medium-low and keep cooking the onion for 10 to 12 minutes, stirring every few minutes, until it turns deep golden brown and smells sweet.

Stir the cumin and black pepper into the skillet and cook for 30 seconds, just until fragrant.

Add the cooked rice and the drained lentils to the skillet.

Pour 1/4 cup water into the skillet and add the remaining 1/2 teaspoon salt.

Stir the rice and lentils into the onions, breaking up any clumps of rice, until everything is evenly mixed.

Spread the mixture into an even layer in the skillet and let it cook for 3 to 4 minutes, until it is hot all the way through.

While the skillet heats through, stir the Greek yogurt, the lemon zest, and 1 teaspoon lemon juice together in a small bowl.

Use the back of a spoon to make 4 shallow wells in the rice and lentil mixture.

Crack 1 egg into each well in the skillet.