KIDS ’ KITCHEN
Step 1
Heat the oven to 220C/ 200C fan/gas 6. Get a chopping board and a knife. Hold one pepper with both hands, press your thumbs into the stalk until it drops inside the pepper. Rip the pepper in half. Pull out the stalk, seeds and white bits.
Lay it on the chopping board and cut it into strips. Repeat with the other pepper.
Step 2
Tip the peppers into the roasting tin. Fill a tablespoon
measure with olive oil and drizzle this over the peppers. Season with a pinch of salt and some black pepper, then toss them together using a wooden spoon. Wearing oven gloves, put the tin in the oven on the middle shelf.
Set a timer for 10 mins.
Step 3
When the timer beeps, carefully remove the tin from the oven using oven gloves. Peel the papery skin o the garlic and put a clove of garlic in the garlic crusher. Squeeze it over the peppers, then do the same with the other
2 garlic cloves.
Step 4
Use a can opener to open the tomatoes and add these to the roasting tin. Each can
opener is a little dierent and can be tricky to use at irst, so ask an adult to show you how if you
need help.
Step 5
Measure the ras el hanout spice blend in a teaspoon measure, then add to the roasting tin. Mix the ingredients using a wooden spoon. Return to the oven and set a timer
for 15 mins.
Step 6
Remove the tin from the oven. Crack an egg into a small bowl – check for any pieces of shell in the egg white (scoop them out using a bigger piece of shell). Make a space in
the sauce with your wooden spoon, then pour
in the egg. Repeat with the other eggs. Return the tin to the oven using oven gloves. Set the timer
for 5 mins.
Step 7
Wearing your oven gloves,
carefully remove the roasting tin from the oven. Put the latbreads in the oven and set the timer for 5 mins. On your chopping board, chop the coriander
using a knife or a pair of scissors. Remember to use the stalks, too – they contain lots of lavour.
Step 8
When the timer beeps, carefully remove the latbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the latbreads.