Prawn piperade
Have supper ready in three simple steps with this super speedy snack
Ingredients
- 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
- buttered toast
- small handful of parsley, chopped
Method
-
Beat the eggs
with the milk and a pinch each of
salt and pepper. Set aside.
-
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.
-
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.
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