Spanish Eggs with Prawns

eggs with prawns

The perfect option for lazy sunday brunches, these delicious Spanish eggs with prawns are sure to become a new breakfast favourite. 

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 4 people


Wash the spinach leaves well and shake dry.

Heat a dry, nonstick 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.


200g spinach or rocket leaves 
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