Prawn piperade
- Preparation and cooking time
- Cook: -
- Easy
- Serves 2
Skip to ingredients
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- 4 eggs
- 2 tbsp milk
- 1 tbsp olive oil
- 2 handfuls of cooked large prawns(about 175g/6oz), thawed if frozen
- 8 cherry tomatoeshalved
To serve
- buttered toast
- small handful of parsleychopped
Nutrition: per serving
- kcal298
- fat18g
- saturates4g
- carbs2g
- sugars0g
- fibre0g
- protein33g
- salt3.92g
Method
step 1
Beat the eggs with the milk and a pinch each of salt and pepper. Set aside.
step 2
Heat the oil in a medium frying pan, tip in the prawns and cherry tomatoes and fry over a high heat just until the tomatoes start to burst. By now everything should be nice and hot.
step 3
Pour the beaten eggs into the pan and let them sit for 20 seconds. Fold over the eggs from the bottom of the pan with a wooden spoon, let them sit again, then stir again. (This way of cooking the eggs stops them from getting over-scrambled.) When softly set, spoon the mixture over hot buttered toast, scatter with parsley and serve.