Zhug with Sauteed Veg
"Zhug is a zingy and refreshing Israeli condiment, that really pairs well with a creamy poached egg and some sweet caramelized veg, for a slightly different lunch to what you might be used to."
Difficulty
Easy đź‘ŚIngredients
Utensils
2 frying pans, 3 mortars and pestles, saucepan, slotted spoon
Step 1/5
- 1 tsp cardamom seeds
- 1 tsp ground coriander
- 1 tsp cumin seed
- frying pan
- mortar and pestle
toast these spices in a dry frying pan over a medium heat. After a minute or 2 they will become fragrant. At this point, transfer to pestle and mortar and grind to a powder.
Step 2/5
- 2 carrot
- 2 potato (cooked)
- frying pan
Dice your carrot and pre-boiled potato. Briefly wipe out your frying pan (it doesn't have to be pristine!) and bring back to medium heat. Add a little bit of oil, then add your diced veg and season lightly with salt and pepper. Saute for around 15-20mins, stirring occasionally, until the potato crisps up whilst the carrot softens.
Step 3/5
- 4 tbsp olive oil
- 2 green chili
- 10 sprigs cilantro
- 1 tbsp dried parsley
- 2 clove garlic
- mortar and pestle
Chop up your chili, garlic and cilantro. add chili and garlic to mortar and grind to a paste. Mix in the cilantro and parsley. Add 1tbsp of the oil, stir in and set aside for 10 minutes.
Step 4/5
- 1 lemon
- mortar and pestle
Add juice from half a lemon to your Zhug and season to taste with salt and pepper.
Step 5/5
- 2 egg
- 2 tsp vinegar
- saucepan
- slotted spoon
Once you're veg has nearly finished, bring a saucepan of water to just under boiling. Add vinegar and salt. Carefully crack egg into bowl. Swirl water, sort of into a mini whirlpool, then slide egg into the centre of the pan. Poach egg to desired consistency; I like mine runny so only poach it for 3-5mins, when you can see the egg white has only just all solidified. Retrieve with slotted spoon.