Family friendly

Spanish eggs with spinach and prawns

Name: Spanish eggs with spinach and prawns
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 bunch English spinach, leaves picked; 1/4 cup (60ml) olive oil; 6 eggs; 2 tablespoons roughly chopped flat-leaf parsley; 1/2 teaspoon smoked paprika (pimenton); 2 garlic cloves, very thinly sliced; 300g cooked prawns, peeled (tails intact); 2 tablespoons small black olives

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05m

15m

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For a more hearty breakfast option, try these Spanish eggs with spinach and prawns.

1 bunch English spinach, leaves picked
1/4 cup (60ml) olive oil
6 eggs
2 tablespoons roughly chopped flat-leaf parsley
1/2 teaspoon smoked paprika (pimenton)
2 garlic cloves, very thinly sliced
300g cooked prawns, peeled (tails intact)
2 tablespoons small black olives

Method

1.

Wash the spinach, leaving some water on the leaves, then steam in a covered pan over medium heat for 1-2 minutes until just wilted. Drain well, then gently squeeze dry when cool enough to handle. Toss with 1/2 tablespoon of the oil, sea salt and pepper.
2.

Whisk eggs with parsley, paprika, salt and pepper in a bowl. Heat 1 tablespoon oil in a non-stick pan over medium heat. Fry half the garlic for 1-2 minutes until golden. Remove. Drain on paper towel. Add the remaining 1 1/2 tablespoons of oil to the pan and heat the prawns for about 1 minute, tossing well. Add the remaining garlic and spinach and toss for 1 minute. Pour the eggs into the pan and stir gently, resting the eggs for a few seconds at a time to allow them to form curds. Remove from the heat while still slightly runny, then serve on hot plates scattered with olives and the fried garlic slices.

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