Rinse the buckwheat under cold water using a fine-mesh sieve.

In a medium pot, combine the rinsed buckwheat and water. Add a pinch of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and buckwheat is tender. Set aside.

While buckwheat cooks, heat oil in a large skillet or pan over medium heat.

Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the grated or diced carrot to the skillet and cook for another 5-7 minutes, until slightly softened.

If using optional garlic, add it now and cook for 30 seconds until fragrant.

Add the cooked buckwheat to the skillet with the vegetables. Stir to combine.

Season with salt and pepper to taste. If using optional dried herbs, stir them in now.

If using the optional egg, make a well in the center of the skillet mixture, crack the egg into it, cover the pan, and cook for 2-3 minutes until the egg is set to your liking.

Serve hot.