Spanish eggs with prawns recipe

21 ratings Rate
  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 206 calories / serving
  • Healthy
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Spanish eggs with prawns HERO

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 a little runny. Scatter with the chopped coriander and serve.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the completely cooked through.

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  • Ingredients

  • 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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  • Energy 858kj 206kcal 10%
  • Fat 13.2g 19%
  • Saturates 3.2g 16%
  • Sugars 0.9g 1%
  • Salt 1g 17%

of the reference intake
Carbohydrate 1.3g Protein 21.5g Fibre 1.9g


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