Prawn and egg scramble

This is a super-easy recipe that can be whipped up in minutes and works well as a main dish (either lunch or dinner). Eating this as a lunch would definitely negate the need for dinner! You could add other vegetables according to preference (courgettes would be good) and vary the herbs (chives might be nice) or flavouring (maybe add some garlic).

It is definitely worth buying good prawns for this (or indeed any other dish). They retain their size and most importantly their flavour. So many prawns from the supermarket don’t seem to actually taste of prawns and shrink drastically when they are cooked.  It is especially important if using prawns in a strongly flavoured dish such as Simple Thai prawn curry. The prawns that we buy have a strong flavour in this curry even when cooked in lots of spices and coconut. Because they hardly shrink at all, they are also great value for money.



1 sliced pepper (you could use the frozen sliced peppers available from the supermarket as these are economical)

4 spring onions, chopped

500g (or less) good tiger prawns, cooked, peeled and de-veined. We buy the most amazing fish from Brixham Seafood on E-bay – see here

6 eggs

1 tablespoon fresh parsley, chopped

Salt, pepper and a good squeeze of lemon juice



Heat a little coconut oil in a frying pan on a medium heat.

Add the pepper and fry until soft (or less if you prefer more of a crunch).

Add the spring onions and fry until softened.

Prawn and egg scramble 1
Prawn and egg scramble 2




Add the prawns and cook through until hot (a good few minutes).





Whisk up the eggs and add them to the pan along with the chopped parsley.


Prawn and egg scramble 3
Prawn and egg scramble 4




Serve with plenty salt, black pepper and a squeeze of lemon (sorry about the less than elegant presentation but it does taste nice!).




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