Prawn piperade

Prawn piperade

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(3 ratings)

Cook: 10 mins - 15 mins


Serves 2
Have supper ready in three simple steps with this super speedy snack

Nutrition and extra info

Nutrition: per serving

  • kcal298
  • fat18g
  • saturates4g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein33g
  • salt3.92g
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  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 handfuls of cooked large prawns (about 175g/6oz), thawed if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 8 cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

To serve

  • buttered toast
  • small handful of parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Beat the eggs with the milk and a pinch each of salt and pepper. Set aside.

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
10th Apr, 2017
This was quick and tasted great. I love recipes with just a few ingredients but great tasting.
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