Ingredients

The following ingredients have 1 Servings
  • 1 large potato, chopped into 2cm cubes
  • 1⁄2 tbsp coconut oil
  • 1⁄2 red onion, diced
  • 2 cloves garlic, finely chopped 1⁄4 courgette, chopped into 2cm pieces
  • 1⁄4 red pepper, de-seeded and sliced into 1cm strips
  • 1 egg
  • 180g raw prawns, peeled
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • Large handful of baby spinach leaves
  • Juice of 1 lemon

Instruction

  • Zap the potato cubes in the microwave for 4 minutes, leave to rest for 1 minute and then blast for a further 3 minutes. Leave the potato in the microwave for now. Put a saucepan of water on to boil.
  • Meanwhile, melt half of the coconut oil in a frying pan over a medium to high heat. Chuck in the onion, garlic, courgette and red pepper and stir-fry for 2 minutes.
  • You will have to wait a little for the potato to finish cooking, so this is a good time to poach the egg, carefully cracking it into the hot water and reducing the heat until the water is just ‘burping’. Cook the egg for about 4 minutes for a runny yolk, then carefully lift it out with a slotted spoon and drain on kitchen roll.
  • As soon as the spud is ready, add it to the frying pan along with the prawns. Crank the heat up to maximum and fry, stirring occasionally.
  • When the prawns are pretty much cooked through – their raw grey colour will turn pink – reduce the heat to medium and sprinkle in the spices, tossing to coat the ingredients in the pan. Pour in 1 tablespoon of water to prevent any burning.
  • Stir the baby spinach through the mixture, turn off the heat and let the leaves wilt in the residual heat.
  • Plate up the spiced prawns and spud mix and squeeze over a little lemon juice. Finish by crowning with your perfectly poached egg.