By Bettina – Palos Verdes, CA

I will say it over and over again… Kids Can Cook.  Our parents did us the grand favor of obligating us to help them prepare our dinners as a form of “entertainment”.  From the beginning of our lives, they gave us the tools to be able to  heal our bodies, be appreciative and conscious of what we eat and know how to prepare food for those we love.

Many of us think that having kids in a kitchen is a hazard.  But it isn’t more dangerous than having them lay outside with sticks and stones or swimming in a pool.  Will your kids cut themselves a little? Maybe.  Might they get a small burn?  Sure.  Like with anything, kids need to be watched, vigilantly and with attention.  But they can do it and the more they gain confidence, the more they feel pride and learn to eat their own food.

When I was in California in June, I cooked one morning with my friend’s very willing kids.  The kids actually suggested it and then fought over who got to cut what and how many eggs the other one had dropped into the Shakshuka.  Then, they ate it, all of it.  We made a traditional Middle Eastern Shakshuka dish which are eggs poached in a tomato and vegetable sauce.  Quite easy and so good for kids.

#kidscancook  Give them a chance.  Its one of life’s greatest lessons, empowering kids to know how to feed themselves can change the course of their entire lives.


INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium yellow onions, chopped
  • 1 large green zucchini
  • 3 garlic cloves, smashed by kids
  • 2 cups cherry tomatos
  • 1 bay leaf
  • 1 1/2 tablespoons kosher salt
  • 1 tsp ground cumin
  • 1/2 teaspoons freshly ground black pepper
  • 1/2 bunch of spinach
  • 8 to 12 large eggs

PROCEDURE:

  1. Heat the oil in a large skillet. Add the onions and sauté on medium until the onions are clear, 5 to 7 minutes. Add the zucchini and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomatoes and let simmer, covered, for about 10 minutes.
  2. Stir in the bay leaf, salt, cumin and pepper, and let the mixture simmer, covered again, for another 20 minutes. Layer the spinach leaves on top.
  3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 8 minutes over medium heat or until the whites of the eggs are no longer clear.