Prawn piperade
- Good Food team
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Serves 2
Easy
Cook: 10 mins - 15 mins
A star rating of 4 out of 5.3 ratingsRate
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Have supper ready in three simple steps with this super speedy snack
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal298
- fat18g
- saturates4g
- carbs2g
- sugars0g
- fibre0g
- protein33g
- salt3.92g
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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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A star rating of 4 out of 5.3 ratings
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