A dish to inspire children to be adventurous in the kitchen
This is my oldest daughter Mari’s favourite lunch to make. It’s relatively easy for children to make with little supervision, as I’ve simplified the method and you can adjust the spices to suit your child’s taste. A tasty dish full of flavour that will hopefully inspire children to be a bit more adventurous in the kitchen.
3 spring onions
1 pepper (any colour)
1 tin of tomatoes
½ tbsp olive oil
½ tsp oregano
A good pinch of chilli flakes
¼ tsp ground cumin
¼ tsp smoked paprika
A good pinch of garlic salt (or use regular salt and add a chopped garlic clove)
Chop the spring onions and pepper and add to a frying pan along with the tinned tomatoes, olive oil, spices and herbs. Cook over a low to medium heat, until the vegetables start to soften.
Taste to check the seasoning, before cracking in the eggs carefully. Reduce the heat to a simmer and pop a lid on. Cook until the whites have set and the yolk is still runny—around 6-8 mins. Serve immediately with some extra spring onions chopped on top.
Recipe: Beca Lyne-Pirkis