Prawn and Potato Skillet with Bell Pepper and Fried Egg

Crispy fried potatoes, juicy prawns and bell pepper come together in one pan, topped with a fried egg. An uncomplicated dish with a Mediterranean touch that is on the table in about half an hour.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 400 g waxy potatoes
• 250 g raw prawns, peeled and deveined
• 1 pc red bell pepper
• 1 pc red onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 1 tsp sweet paprika powder
• 0.5 tsp ground cumin
• 2 pc eggs
• 0.5 bunch parsley
• 0.5 pc lemon
• pinch salt
• pinch black pepper

Method

1. Wash the potatoes and cut them into roughly 1 cm cubes. Remove the seeds from the bell pepper and cut it into strips, peel the onion and cut it into wedges, finely chop the garlic.
2. Heat one tablespoon of oil in a large pan over medium heat and fry the potato cubes in it for 12 to 15 minutes, until golden brown and cooked through. Turn them occasionally and season with salt while frying.
3. Add the bell pepper and onion to the potatoes and fry for another 5 minutes, until the vegetables take on a little color.
4. Pat the prawns dry and season them with salt, pepper, paprika powder and cumin. Heat the remaining tablespoon of oil in a second pan over high heat, fry the prawns for 1 to 2 minutes per side and add the garlic during the last 30 seconds.
5. Push the vegetables to the edge of the pan, press two wells into the center and crack the eggs into them. Cover and let set for 3 to 4 minutes, until the egg white is firm and the yolk is still soft.
6. Arrange the prawns on the potatoes, sprinkle with chopped parsley and drizzle with lemon juice. Serve immediately.