Zhug with Sauteed Veg

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.

Enjoy your meal!