Zhug with Sauteed Veg

Zhug with Sauteed Veg

Based on 0 ratings
B

BDME3

Community member

"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 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
egg
2 tsp
vinegar
2
carrot
2
potato (cooked)
4 tbsp
olive oil
2
green chili
10 sprigs
cilantro
1 tbsp
dried parsley
1 tsp
cardamom seeds
1 tsp
ground coriander
1 tsp
cumin seed
2 clove
garlic
1
lemon

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.

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