Huevos Rancheros Jamie Oliver Recipe

Onepan huevos rancheros Jamie Oliver egg recipes

WEBMar 15, 2016 · Heat a drizzle of oil in a large non-stick frying pan on a medium heat, roughly chop the chorizo into 1cm pieces, then add to the …

1. Peel and finely slice the garlic, pick and roughly chop the parsley leaves and finely chop the stalks, deseed and finely slice the peppers.
2. Roughly chop the tomatoes.Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender.
3. Drain and leave aside to cool.Heat a drizzle of oil in a large non-stick frying pan on a medium heat, roughly chop the chorizo into 1cm pieces, then add to the pan and fry for 3 to 4 minutes, or until golden.Add the garlic and parsley stalks, cook for a further 2 minutes, then throw in the peppers and paprika.
4. Reduce the heat to medium-low and cook for around 10 minutes, or until the peppers are soft and turning golden.Meanwhile, preheat the grill to medium-high.Squash the potatoes slightly and add to the pan.

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Huevos rancheros recipe Jamie Oliver

WEBSep 16, 2015 · Method. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies. Get a large frying pan (make …

1. Peel and finely slice the onions and garlic.
2. Deseed and finely slice the peppers and chillies.Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.Pour in the tomatoes, using a spoon or potato masher to break them up.
4. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.Slice the fresh tomatoes and lay them over the top of the mixture.Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.

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