Emilian Shrimp and Soft-Egg Skillet with Rosemary Potatoes and Lemon

Preparación

1. 01

   Heat 1/2 tablespoon of the olive oil in a small non-stick skillet over medium heat. Add the potato cubes, the rosemary, half the salt, and a crack of pepper. Cook covered, stirring every couple of minutes, for 10 minutes until the cubes are golden outside and tender inside.

2. 02

   Push the potatoes to one side of the pan. Add the remaining olive oil to the empty side and turn the heat to medium-high. Add the shrimp in a single layer, sear 90 seconds without moving them, then flip.

3. 03

   Stir the chopped garlic and the red pepper flakes into the shrimp side. Cook 60 more seconds until the shrimp curl and turn opaque.

4. 04

   Make a small well in the centre of the pan and crack the egg into it. Drop the heat to low, cover, and cook 3 minutes for a soft yolk.

5. 05

   Slide everything onto a plate. Squeeze the lemon over the shrimp, scatter the parsley, and finish with the rest of the salt and a fresh crack of pepper.