Easy

Roasted pepper and king prawn scrambled eggs

Name: Roasted pepper and king prawn scrambled eggs
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 180 g King prawns (12 peeled and deveined); 500 g Red pepper (2 large); 120 g Spring Onion; 120 g Green garlic (10, trimmed); 3 g Garlic (1 peeled clove); 160 g Bread (8 small slices); 30 g Extra virgin olive oil (10 g roasting and 20 g pan); 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Crustaceans: Ingredient to check: King prawns. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

Rating Not yet rated

Roasted peppers, young garlic and king prawns are folded into moist scrambled eggs and served with garlic toast.

Jump to steps

20 minpreparation and possible waiting

50 mincooking

4servings

1.676 kcalwhole recipe

419 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 20 min · Cooking 50 min

Preparation and possible waiting: 20 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéingToasting

Appliances

OvenFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in vitamin C

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 190°C. Rub the peppers with 10 g oil and roast in a conventional oven at 190°C for 40–45 minutes, turning once. Cover and cool slightly, then peel, deseed and slice into strips.
Toast the bread and rub gently with the halved garlic clove. Finely chop any remaining garlic to add to the vegetables.
Chop the spring onion and young garlic. Soften with the remaining 20 g oil and chopped garlic for 7–8 minutes.
Add the chopped prawns and cook for 2–3 minutes until opaque.
Stir in the peppers and salt and heat for 1 minute.
Beat all eight eggs and add over a low heat. Stir for 3–5 minutes until set and moist with no liquid egg. Divide between four plates, add the parsley and serve with two toasts per person.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.