Spanish Eggs with Prawns

prawn and eggs

Reinvigorate your breakfast menu with this Mediterranean-inspired prawn and eggs dish.

Prep time: 5 minutes

Cook time: 40 minutes

Servings: 4 people


Wash the spinach leaves well and shake dry.

Heat a dry, non-stick frying pan over high heat. Add the spinach and toss until just wilted. Drain it well and lightly squeeze as dry as possible.

Whisk the eggs, pepper and paprika in a bowl and set aside.

Heat the olive oil in the pan. Add the prawns and toss well.

Throw in the garlic and sizzle until lightly golden.

Add the spinach and toss well over medium heat.

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.

Take the pan off the heat while the eggs are still a little runny.

Scatter with the chopped coriander and serve.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the completely cooked through.

Omelette Method

If you like a bit more symmetry in your presentation you can take an omelette approach (as pictured above). 

Whisk your eggs in a bowl and pour onto a hot pan. 

Add your spinach to one half of the omelette then fold over.

Now sit the cooked prawns on top.



200g spinach or rocket leaves 
Tesco 6 medium free-range eggs
Black pepper
½tsp Spanish paprika
1tbsp olive oil
200g cooked, peeled prawns
2 garlic cloves, very finely sliced
1tbsp fresh coriander, roughly chopped