Eggs and Shrimps
This dish is a game-changer for seafood and egg lovers! Start by whisking 3 eggs with salt, pepper, and a splash of milk. In a hot pan, sauté 200g of cleaned shrimps in olive oil with garlic, paprika, and a pinch of chili flakes until pink and fragrant. Remove and set aside.
In the same pan, pour in the egg mixture and cook gently over low heat, stirring occasionally to form soft, creamy scrambled eggs. Return the shrimps to the pan, folding them into the eggs.
For a final touch, sprinkle fresh chopped parsley, a squeeze of lemon juice, and a handful of grated cheese if desired. Serve on warm toast or rice for a comforting, protein-packed meal.