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Prawn piperade

Prawn piperade

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A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal298
fat18g
saturates4g
carbs2g
sugars0g
fibre0g
protein33g
salt3.92g
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Ingredients

  • 4 eggs
  • 2 tbsp milk
  • 1 tbsp olive oil
  • 2 handfuls of cooked large prawns (about 175g/6oz), thawed if frozen
  • 8 cherry tomatoes , halved

To serve

  • buttered toast
  • small handful of parsley , chopped

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.

Recipe from Good Food magazine, June 2003

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Overall rating

A star rating of 4 out of 5.3 ratings
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