Flatbread, Eggs, Herb, Yogurt & Sambal
“Quick, easy, tasty and nutritious” is my cooking mantra that directs my mission to get as many families back in the kitchen as possible. I find it is the best way to communicate and have fun with your spouse and kids. I try to make things as simple as possible with my three boys. Jon fills and empties the dishwasher. Matt gives me a rundown of what we have in the fridge and pantry, and James sets the table. As for me, I’m deciding what we’re having that evening.
Then the fun starts! I make a few suggestions. The boys choose, and we all join in making dinner. It’s not only a great way to find out what the boys have been doing at school or work, but it’s also a great teaching moment. You can normally tie tidbits of wisdom into a food story. Plus, it’s a great way for the boys to learn a life skill like cooking. Kids don’t learn this skill anymore at school. As important as food is, we don’t know how to prepare, cook and, in some cases, eat the food that our bodies need each and every day.
So let’s get the family in the kitchen. Starting with one day a week. Plan ahead. Decide what the family meal will be and who in the family is doing what part of the recipe or, better still, draw straws. Just make it fun and exciting. Then roll up your sleeves, wash your hands, and enjoy a night of trial and error. No matter what happens, it’s going to bring the family closer together making that dinner a memorable experience. Before you know it, you might end up cooking together five to seven nights a week. When my wife passed away three years ago, this one act of cooking together kept us from falling apart and made our bond as a family that much stronger.
I’m telling you, it can be crazy but in a good way. Enjoy a night of happy cooking!
Flatbread, Eggs, Herb Yogurt & Sambal
Serves 4
4 large eggs
½ cup Greek yogurt (full fat or low in fat – you choose)
2 tablespoons freshly chopped chives
2 tablespoons freshly chopped parsley
2 warm flatbreads
2 tablespoons sambal sauce
2 cups arugula
Sea salt (optional)
Freshly ground black pepper (optional)
How to make:
Take a medium saucepan and fill 2/3rds with water, place on the stove and bring to a slow boil, carefully lower the eggs into the boiling water and cook for 6 minutes. Then transfer the eggs into a bowl of iced water and let sit until cool enough to peel off the shell.
Take a small bowl and mix together the yogurt and herbs, then gently add the eggs and mash everything together until you have a chunky egg mixture.
Spoon the egg mixture onto the 2 warm flatbreads, finish by drizzling over the sambal sauce and scatter over the arugula, season with a little sea salt and freshly ground black pepper, cut the flatbread into even size portions, serve.