Jamie Oliver ’s huevos rancheros is a one-pan breakfast egg recipe that combines fresh vegetables, flavourful chorizo, and perfectly cooked dipping eggs . Serving four, this dish is ideal for feeding a group in 30 minutes without the hassle of multiple pans or lots of prep. Perfect for busy mornings, this smoky, tangy and slightly spicy one-pan wonder is as satisfying as it is quick to prepare.
The chef shared the recipe on his website: “For a show-stopping brunch, this paprika-spiked feast is hard to beat", he said. Jamie noted: “Serve it in the middle of the table with some crusty bread , and let everyone dig in and help themselves. What could be better?” Jamie Oliver's huevos rancheros recipe Two cloves of garlic A few sprigs of fresh flat-leaf parsley One red pepper One yellow pepper 300g ripe tomatoes 500g baby new potatoes Olive oil 75g higher-welfare chorizo Half teaspoon sweet smoked paprika Four large free-range eggs Peel and thinly slice the garlic.
Roughly chop the parsley leaves, and finely chop the stems. Deseed and slice the peppers into thin strips. Cut the tomatoes into rough chunks.
If your potatoes are large, halve them, then cook them in a pot of boiling salted water for about 15 minutes or until tender. Once done, drain them and set aside to cool. Heat a little oil over medium heat in a large, non-stick skillet.
Cut the chorizo into small one-centimetre pieces and add them to the pan. Fry for three to four minutes until crispy and golden. Add the g.
