Mexican-Style Prawn Skillet

Ingredients

• 2 tbsp extra-virgin olive oil
• 12 oz raw large prawns, peeled and deveined
• 4 oz spicy chorizo, sliced into thin rounds
• 1 cup red bell pepper, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 4 large eggs
• 1 ripe avocado, sliced
• 1/4 cup pickled jalapeños, chopped
• Fresh cilantro leaves for garnish

Method

1. 1Pat the prawns dry with paper towels and season lightly with salt and pepper to ensure a crisp sear later.
2. 2Heat the olive oil in a large, heavy bottomed skillet over medium-high heat until shimmering.
3. 3Add the chorizo slices and cook for 3 minutes, stirring occasionally, until browned and rendered with crispy edges.
4. 4Toss in the diced onion and bell pepper, sautéing for 4 minutes until softened and beginning to caramelize.
5. 5Stir in the garlic, oregano, and smoked paprika, cooking for 30 seconds until fragrant without burning.
6. 6Push the mixture to the sides of the pan and crack the eggs into the center, cooking undisturbed until whites are set but yolks remain runny.
7. 7Add the prawns to the empty center and edges, cooking for 2 minutes until they turn opaque and pink.
8. 8Serve immediately topped with sliced avocado, pickled jalapeños, and fresh cilantro leaves.

Nutrition per serving