Soft potato and carrot stew with cumin

Peel and dice the potato into 2-centimeter cubes. They will soften beautifully as they cook, so there is no need to cut them smaller.

Peel the carrot and slice into 1-centimeter rounds. They take a little longer than the potato, so keeping them slightly thicker helps them finish at the same time.

In a small saucepan over medium-low heat, warm the olive oil. Add the diced onion and cook gently for 5 minutes, stirring occasionally, until it is soft and translucent.

Mince the garlic and add it to the pan. Cook for another minute until fragrant, being careful not to let it brown.

Add the cumin, salt, and black pepper to the pan. Stir briefly to coat the onions with the spices.

Pour in the chicken broth and bring to a gentle simmer.

Add the potato cubes and carrot rounds. Partially cover the pan and cook on a low simmer for 20 minutes, until the potatoes are tender when pierced with a fork and the carrots yield easily.

Crack the egg into a small ramekin. Bring the stew back to a gentle simmer and slide the egg in carefully. Cook for 4 to 5 minutes until the white is set but the yolk remains soft and runny.

Remove from heat. Squeeze the lemon over the stew and stir in gently.

Ladle the stew into a wide, shallow bowl. Drizzle with a small amount of olive oil and scatter the cilantro over the top. Serve immediately while the egg yolk is still warm and runny.