Huevos Revueltos – With Prawns and Baby Spinach

Experience the authentic taste of Greek cuisine with this amazing Huevos Revueltos – With Prawns and Baby Spinach recipe. With...

American

📊 Recipe Overview

⏱️
20 Total Time
👥
2 Servings
⭐⭐
medium Difficulty

📝 Description

Experience the authentic taste of Greek cuisine with this amazing Huevos Revueltos – With Prawns and Baby Spinach recipe. With baby spinach leaves, olive oil, sea salt, to taste and fresh ground black pepper, to taste as the star ingredients, this recipe delivers both incredible taste and satisfying nutrition. Ready in just 20 minutes, this moderately challenging dish is perfect for both weeknight dinners and special occasions. The carefully selected ingredients work together to create layers of flavor that define authentic Greek cooking. Perfect for an intimate dinner for two, this dish starts your day with delicious energy. Not only is this dish delicious, but it’s also hearty and filling, protein-rich, making it a smart choice for health-conscious food lovers. Leftovers store well and often taste even better the next day. Treat yourself and your loved ones to this amazing Huevos Revueltos – With Prawns and Baby Spinach – you deserve something this good. The cooking process is straightforward yet rewarding, allowing you to create restaurant-quality results in your own kitchen. Feel free to customize this recipe with your favorite ingredients or dietary modifications to make it uniquely yours.

Recipe adapted from Food.com

🥘 Ingredients

2
Original: 2
  • 400 g baby spinach leaves
  • 2 tablespoons olive oil
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 6 medium eggs or 5 large eggs
  • 1 tablespoon flat leaf parsley, roughly chopped
  • 1/2 teaspoon spanish paprika
  • 1/2 teaspoon oregano
  • 3 garlic cloves, crushed
  • 1 onion, finely chopped
  • 200 g cooked prawns, peeled

📋 Instructions

  1. Wash the baby spinach leaves, then steam in the water still on the leaves, for about 1 minute or until the leaves are just beginning to wilt.
  2. Drain the baby spinach leaves well, lightly squeeze dry, then toss in a bowl with a little olive oil, and sea salt and freshly ground pepper to taste.
  3. Break the eggs into a separate bowl, add the parsley, paprika, oregano, sea salt and freshly ground pepper to taste, then lightly whisk together.
  4. Heat the oil in a non-stick pan and sauté the finely chopped onion and crushed garlic until it begins to soften but not brown.
  5. Add the prawns for a minute or two, tossing or stirring.
  6. Add the spinach, and continue to toss the ingredients in the pan.
  7. Pour the seasoned eggs into the spinach mixture, and stir gently over a medium heat, pausing for several moments at a time to allow the mixture to begin to set.
  8. If you want to be faithful to the spirit of the original Sevillian recipe, remove the pan from the heat while the eggs are still a little runny; or if - like me - you really do prefer your eggs not to be runny, leave them over the heat for just that bit longer.
  9. Serve immediately with warm crusty rolls.
  10. Variations: I have not tried these variations, but I think this basic recipe would also taste great with proscuitto, ham or bacon, which most of us are more likely to have on hand at all times. Or even with left-over chicken.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

  • 💡 Read through the entire recipe before starting.
  • 💡 Prepare all ingredients before you begin cooking (mise en place).
  • 💡 Taste and adjust seasoning as needed throughout cooking.
  • 💡 Use fresh, high-quality ingredients for the best flavor.
  • 💡 Keep your knives sharp for safer and more efficient prep work.

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