Prawn piperade

• eggs↗4
• milk↗ tbsp
• olive oil↗ tbsp
• cooked large prawns2

  (about 175g/6oz), thawed if frozen

• cherry tomatoes↗8

  halved

• buttered toast
• parsley↗

  chopped

Step-by-step instructions

1. 1

   Beat the eggs with the milk and a pinch each of salt and pepper. Set aside.

2. 2

   Heat the oil in a medium frying pan, tip in the prawns and cherry tomatoes and fry over a high heat just until the tomatoes start to burst. By now everything should be nice and hot.

3. 3

   Pour the beaten eggs into the pan and let them sit for 20 seconds. Fold over the eggs from the bottom of the pan with a wooden spoon, let them sit again, then stir again. (This way of cooking the eggs stops them from getting over-scrambled.) When softly set, spoon the mixture over hot buttered toast, scatter with parsley and serve.