<strong>Try <a href="https://womenlove.health/food/baking/jamie-olivers-toffee-apple-loaf-cake/" target="_blank" rel="noopener">Jamie Oliver's</a> One-pan Huevos Rancheros. It only takes 35 minutes to make this yummy meal for the family.</strong> <strong>Serves </strong>4 <strong>Total time </strong>35 minutes <strong>INGREDIENTS</strong> 500 g baby potatoes 75 g quality chorizo 2 cloves of garlic a few sprigs of fresh at-leaf parsley 1 red capsicum 1 yellow capsicum 300 g ripe tomatoes olive oil 1⁄2 teaspoon sweet smoked paprika 4 large free-range eggs <strong>METHOD</strong> <strong>1</strong> Peel the potatoes and place in a pan, just cover with boiling salted water and cook on a medium heat for 15 minutes, or until tender. Drain and leave to steam dry. <strong>2</strong> Preheat the grill to medium-high. <strong>3</strong> Cut the chorizo into 1cm chunks, and peel and finely slice the garlic. Pick the parsley leaves and finely chop the stalks. Halve, de-seed and finely slice the capsicums. Roughly chop the tomatoes. <strong>4</strong> Place a large non-stick frying pan over a medium heat, drizzle in a little oil, add the chorizo and fry for 3 to 4 minutes, or until golden, stirring occasionally. <strong>5</strong> Add the garlic and parsley stalks, then continue frying for a further 2 minutes. Next, add the capsicums and paprika, reduce the heat to medium- low and cook for 10 minutes, or until the capsicums are so and turning golden. <strong>6</strong> Squash the potatoes slightly with your thumb and add to the pan – this will help them suck up all that incredible flavour. Turn the heat up to medium and fry for 3 to 4 minutes, stirring regularly. <strong>7</strong> Reduce the heat to medium-low, add the tomatoes, and continue cooking for 5 minutes, or until the tomatoes have cooked down slightly. <strong>8</strong> Using the back of a spoon, make 4 wells in the pan. Carefully crack in the eggs, fry for 2 minutes, then pop under the grill for 2 to 3 minutes, or until cooked to your liking – keep an eye on it. <strong>9</strong> Season to taste with sea salt and black pepper, sprinkle over the parsley leaves, and take straight to the table. Delicious served with tortillas for mopping up all the juices. <strong>Jamie Oliver's tip</strong> To turn this recipe into a late brunch or lunch, serve it up with black beans, some steamed rice, and a bottle of Tabasco chilli sauce on the side.
