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Ingredients
- 12 oz. (340g) white potato, chopped into cubes
- 2 tsp. coconut oil
- 1 red onion, diced
- 2 cloves garlic, chopped
- 1 zucchini, chopped
- ½ red bell pepper, sliced
- 2 eggs
- 12 oz. (340g) raw prawns
- Salt & pepper
- 3 tsp. smoked paprika
- 1 tsp. ground turmeric
- 1 cup (30g) baby spinach
- juice of 1 lemon
Prep Time:
10
Minutes
Directions
Cook Time:
25
Minutes
- Place the cubed potato into a pot, cover with water and bring to a boil, then simmer for 10-12 minutes or until the potato has cooked. Drain and set aside.
- Heat 1 teaspoon of the coconut oil in a skillet over a medium-high heat. Add the onion, garlic, zucchini and red pepper and stir fry for 2 minutes.
- Meanwhile, poach the eggs using your favourite cooking method.
- As soon as the potato is cooked add it to the skillet along with the prawns. Bring the heat up to high and fry, stirring occasionally.
- Once the prawns have turned pink, reduce the heat to medium and season with salt, pepper, smoked paprika and turmeric. Add a tablespoon of water, if necessary to prevent the spices from burning. Now stir through the baby spinach and take the skillet off the heat.
- To serve, divide the warm salad between two plates, drizzle over the lemon juice and top each salad with a poached egg.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
