Instructions

• Place the cubed potato into a pot, cover with water and bring to a boil, then simmer for 10-12 minutes or until the potato has cooked. Drain and set aside.
• Heat 1 teaspoon of the coconut oil in a skillet over a medium-high heat. Add the onion, garlic, zucchini and red pepper and stir fry for 2 minutes.
• Meanwhile, poach the eggs using your favorite cooking method.
• As soon as the potato is cooked add it to the skillet along with the prawns. Bring the heat up to high and fry, stirring occasionally.
• Once the prawns have turned pink, reduce the heat to medium and season with salt, pepper, smoked paprika and turmeric. Add a tablespoon of water, if necessary to prevent the spices from burning. Now stir through the baby spinach and take the skillet off the heat.
• To serve, divide the warm salad between two plates, drizzle over the lemon juice and top each salad with a poached egg.