Roasted pepper and king prawn scrambled eggs
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- King prawns 12 peeled and deveined 180 g
- Red pepper 2 large 500 g
- Spring Onion 120 g
- Green garlic 10, trimmed 120 g
- Garlic 1 peeled clove 3 g
- Bread 8 small slices 160 g
- Extra virgin olive oil 10 g roasting and 20 g pan 30 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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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.
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Toast the bread and rub gently with the halved garlic clove. Finely chop any remaining garlic to add to the vegetables.
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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.
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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.
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