Garlic Prawn & Tomato Baked Eggs

• 300 graw king prawns, peeled and deveined
• 4eggs
• 1 x 400gtin chopped tomatoes
• 4garlic cloves, thinly sliced
• 1red chilli, finely sliced
• 1 tspsmoked paprika
• ½ tspdried oregano
• 2 tbspolive oil
• 15 gflat-leaf parsley, roughly chopped
• salt and black pepper
• 100 gbaby spinach
• 4slices sourdough (optional)

Method

1. 1Heat the olive oil in a large ovenproof frying pan over medium heat. Pat the prawns dry on kitchen paper while the oil warms.
2. 2Add the sliced garlic and chilli and cook gently for 30 seconds, just until fragrant and pale gold.
3. 3Stir in the smoked paprika and oregano and fry them in the oil for 30–60 seconds, until the spices smell toasty and the oil stains red.
4. 4Pour in the chopped tomatoes along with a splash of water. Season generously with salt and pepper and simmer for 8 minutes, stirring now and then, until the sauce has thickened and deepened to a rich brick red.
5. 5It should taste bright and a little punchy, because the eggs will soften everything.
6. 6Stir the spinach into the sauce until wilted. Season the prawns with a pinch of salt, then nestle them into the sauce in a single layer, pushing them in slightly so they're half-submerged. Cook for 2 minutes, until they're just starting to turn pink at the edges; they'll finish under the lid with the eggs.
7. 7Make four wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs with a pinch of salt and pepper.
8. 8Cover the pan with a lid or a tight sheet of foil and cook over medium-low heat for 5–6 minutes, until the whites are set but the yolks still wobble when you nudge the pan. Pull it off the heat the moment the whites turn opaque; carryover will firm them up further.
9. 9Scatter with the chopped parsley and serve straight from the pan. Toast the optional sourdough if using and serve alongside.

Per serving

kcal

526

protein

54.3g

fibre

4.6g

carbs

15.9g

fat

26.9g