Spanish eggs with prawns recipe

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Spanish eggs with prawns HERO
  • Rating: 4 stars
  • Cost per serving: 92p
  • 5 mins to prepare and 10 mins to cook Takes: 5 mins to prepare and 10 mins to cook
  • 4 Serves: 4

Wash the spinach leaves well and shake dry.

Heat a dry, nonstick frying pan over high heat. Add the spinach and toss until just wilted. Drain it well and lightly squeeze as dry as possible.

Whisk the eggs, pepper and paprika in a bowl and set aside.

Heat the olive oil in the pan. Add the prawns and toss well. Throw in the garlic and sizzle until lightly golden.
Add the spinach and toss well over medium heat.

Pour the eggs into the pan, stirring gently. Rest the eggs for 10 seconds, then slowly push them around
the pan with a wooden paddle or spoon.

Take the pan off the heat while the eggs are still runny. Scatter with the chopped coriander and serve.

I have cooked this     7

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  • 200g (7oz) spinach or rocket leaves
  • 6 medium free-range eggs
  • black pepper
  • ½tsp Spanish paprika
  • 1tbsp olive oil
  • 200g (7oz) cooked, peeled prawns
  • 2 garlic cloves, very finely sliced
  • 1tbsp fresh coriander, roughly chopped
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Each serving contains
  • Calories 210 11%
  • Sugar 0.7g <1%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Salt 1.2g 20%
of an adult's Reference Intake amount. Find out more
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