's huevos rancheros is a one-pan breakfast egg that combines fresh vegetables, flavourful chorizo, and perfectly cooked .
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 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 , and let everyone dig in and help themselves. What could be better?"
Jamie Oliver's huevos rancheros recipe Ingredients
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
Method
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 garlic and chopped parsley stems to the pan, cooking for another two minutes. Then, toss in the sliced peppers and paprika. Reduce the heat to medium-low and cook for 10 minutes until the peppers soften and turn golden.
While the peppers cook, preheat your grill to medium-high.
Once the potatoes have cooled, lightly smash them and add them to the pan. Increase the heat slightly and stir everything together for a few more minutes.
Add the chopped tomatoes to the pan and cook for another five minutes, allowing them to soften and break down a bit.
Make four small wells in the mixture and crack an egg into each. Let the eggs cook for a couple of minutes, then transfer the pan under the grill for two to three minutes, or until they are cooked to your desired doneness.
Season with salt and pepper, then sprinkle the chopped parsley leaves. Serve immediately.
