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Pete Evans' Mexican Eggs with Prawns & Avocado Salsa

  • Posted by Catherine Tumelty
  • 16 February 2016

Serves: 4
Preparation time: 20 minutes
Cooking time: 6 to 7 minutes


What you’ll need:
8 large free-range eggs
Sea salt and freshly ground black pepper
1 handful of coriander leaves, finely chopped
Finely grated zest of 1 lemon juice of ¼ lemon
200g raw, shelled and deveined medium prawns
1 tablespoon coconut oil
Dried chilli flakes, to serve
1 handful of rocket, to serve

Avocado Salsa
2 avocados, diced
2 tomatoes, diced
¼ medium red onion, diced
1 garlic clove, finely chopped
1 large handful of coriander leaves,
roughly chopped

How to make it:
1. Preheat the oven to 220°C.
2. In a bowl, whisk the eggs with a pinch of salt and pepper, then add the coriander, lemon zest and juice. Roughly chop the prawns and add to the bowl.
3. In a small ovenproof frying pan, melt the coconut oil over medium heat and add all the egg mixture. Slowly move a spoon around the eggs for about a minute, then put the pan in the oven for four to five minutes, or until the eggs are lightly golden. The frittata will rise slightly and have a delicious lightness to it. (You often get frittata that is very firm, but I’d rather have it in a hot oven for a shorter amount of time so there’s a little colour on top and the middle is cooked but not absolutely set).
4. Meanwhile, place all the avocado salsa ingredients in a bowl and mix.
5. Once the frittata is cooked, remove from the oven and slide onto a board or plate. To serve, top with the avocado salsa, dried red chilli and rocket and fermented veg.

Note: you can replace prawns with chicken or chorizo or bacon.

Check out Pete’s book:
Healthy Every Day,
($39.99, Pan Macmillan)