Place the preserved lemon, parsley, avocado, salt and pepper in a bowl and mash roughly with a fork until just combined. Set aside

Bring a medium shallow pot of water to the boil. Break an egg into a small bowl

Reduce the heat and bring the water to a slow simmer. Carefully slide the egg into the water. Repeat with another egg to cook two at a time

Allow 5-6 minutes to cook eggs to a firm white and soft runny yolk. Cook for another minute for a firmer yolk

Remove eggs with a slotted spoon, rest on a paper towel to absorb excess water. Keep warm. Repeat with remaining eggs

To serve, place the toasted ciabatta slices on serving plates and smear liberally with avocado mixture. Top with poached eggs and sprinkle over the sumac. Drizzle with olive oil and serve