Spanish eggs with prawns is a healthy but tasty recipe from Lighten Up
author Jill Dupleix Serves 4 200g (7oz) spinach or rocket leaves 6 medium free-range eggs
½tsp Spanish paprika
1tbsp olive oil 200g (7oz) cooked, peeled prawns 2 garlic cloves, very finely sliced 1tbsp roughly chopped coriander
1 Wash the spinach leaves and shake dry. Heat a dry, non-stick frying pan over high heat. Add the spinach and toss until just wilted. Drain well and lightly squeeze dry.
2 Whisk the eggs and paprika in a bowl and season well.
3 Heat the olive oil in a pan. Add the prawns, tossing well. Throw in the garlic and sizzle until lightly golden. Add the spinach and toss well over medium heat.
4 Pour the eggs into the pan, stirring gently. Rest the eggs for 10 seconds, then slowly push them around the pan with a wooden paddle or spoon.
5 Take off the heat while the eggs are still runny.
6
Scatter with coriander and serve.
