| 1 | egg |
| 1 tsp | vinegar |
| 1 | carrot |
| 1 | potato (cooked) |
| 2 tbsp | olive oil |
| 1 | green chili |
| 5 sprigs | cilantro |
| ½ tbsp | dried parsley |
| ½ tsp | cardamom seeds |
| ½ tsp | ground coriander |
| ½ tsp | cumin seed |
| 1 clove | garlic |
| ½ | lemon |
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.
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.
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.
Add juice from half a lemon to your Zhug and season to taste with salt and pepper.
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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