Spanish eggs with prawns

Serves 4

I can't tell you the number of times this fabulous, fast huevos revueltos has come to my rescue after staying out too late and getting home so hungry I could eat the fridge door.

200g/7oz spinach or rocket leaves
6 medium free-range eggs
Sea salt and pepper
1/2tsp Spanish paprika
1tbsp olive oil
200g/7oz cooked, peeled prawns
2 garlic cloves, very finely sliced
1tbsp roughly chopped coriander

Wash the spinach leaves and shake dry. Heat a dry, non-stick frying pan over a high heat.

Add the spinach and toss until just wilted. Drain well and lightly squeeze dry. Whisk the eggs, sea salt, pepper and paprika in a bowl.

Heat the olive oil in the pan. Add the prawns, tossing well. Throw in the garlic and sizzle until lightly golden.

Add the spinach and toss well over a medium heat. Pour the eggs into the pan, stirring gently.

Rest the eggs for 10 seconds, then slowly push them around the pan with a wooden paddle or spoonTake off the heat while the eggs are still runny. Scatter with coriander and serve.