Shrimp and Potato Skillet with Bell Pepper and Fried Egg

Knusprige Bratkartoffeln, saftige Garnelen und Paprika kommen in einer Pfanne zusammen, dazu ein Spiegelei oben drauf. Ein unkompliziertes Gericht mit mediterranem Einschlag, das in rund einer halben Stunde auf dem Tisch steht.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 400 g waxy potatoes
• 250 g raw shrimp, peeled and deveined
• 1 Stück red bell pepper
• 1 Stück red onion
• 2 Stück garlic cloves
• 2 EL cooking oil
• 1 TL sweet paprika powder
• 0.5 TL ground cumin
• 2 Stück eggs
• 0.5 Bund parsley
• 0.5 Stück lemon
• Prise salt
• Prise black pepper

Method

1. Wash the potatoes and cut them into roughly 1 cm cubes. Core the bell pepper and cut it into strips, peel the onion and cut it into wedges, and finely chop the garlic.
2. Heat 1 tbsp oil in a large pan over medium heat and fry the potato cubes for 12 to 15 minutes, until golden brown and cooked through. Turn them occasionally and season with salt while cooking.
3. Add the bell pepper and onion to the potatoes and fry for another 5 minutes, until the vegetables take on a little colour.
4. Pat the shrimp dry and season them with salt, pepper, paprika powder and cumin. Heat the remaining 1 tbsp oil in a second pan over high heat, fry the shrimp 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, make two wells in the centre and crack the eggs into them. Cover and let them set for 3 to 4 minutes, until the whites are firm and the yolks are still soft.
6. Spread the shrimp over the potatoes, sprinkle with chopped parsley and drizzle with lemon juice. Serve immediately.