Spanish Tapa: Eggs, Prawns and olives
Spanish Eggs with Prawns
Spanish eggs with prawns is ahealthy but tastyrecipe 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
1Wash the spinach leaves andshake dry. Heat a dry, non-stick frying pan over high heat. Add the spinach and toss untiljust wilted. Drain well andlightly squeezedry.
2Whisk the eggs and paprika in a bowl andseason well.
3Heat the olive oil in a pan. Add the prawns,tossing well. Throw in the garlic andsizzle until lightly golden. Add the spinach and toss well over medium heat.
4Pour the eggs into the pan,stirring gently. Rest the eggs for 10 seconds, thenslowly push themaround the pan with a wooden paddle or spoon.
5Take off the heat while the eggs arestill runny.
Scatterwith coriander and serve.
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