Vinaròs prawns with fried free-range eggs

In an earthenware pot, fry the sliced garlic until golden together with the chilli (just a small piece to add flavour).

Once golden, add the prawns and stir, adding salt to taste.

When the prawns are cooked, remove them from the pot and peel them, keeping the heads. Fry the eggs in the oil used for the prawns.

Serve the fried eggs on a large plate and arrange the prawns on top with the slices of fried garlic and a generous splash of the oil used for frying.

Finally, sprinkle with a little coarse salt.

Make sure you have plenty of bread for dunking!

* A free-range egg is one from a hen that has freedom to peck about on the ground, run around, preen her feathers, have mud baths, get on top of a post when she feels threatened and build a nest to lay her eggs. The vast majority of the eggs offered to the consumer on today’s market are produced by hens reared in cages which are denied all of this.