There’s something about Huevos Rancheros that just gets into your bones. Jamie Oliver’s version, in particular—it’s messy in the best way. The first bite punches through the tomato sauce with that warm chilli glow, eggs oozing into the stew like sunshine on a spicy sea. I wasn’t planning on a brunch that felt like a fiesta, but here we are. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the Tomato Stew:

1 onion
2 cloves of garlic
2 red peppers
2 fresh red or orange chillies
3 tablespoons olive oil
1 large dried chilli
3 fresh bay leaves
2 x 400g tins of plum tomatoes
2 large ripe tomatoes

To Bring It Together:

6 large eggs
6 tortillas
1 cup grated Cheddar cheese

How To Make Jamie Oliver Huevos Rancheros

Prep the Veg: Chop like you mean it. Onion. Garlic. Peppers. Chillies. Your eyes might sting but that’s half the fun. It’s going to be worth it.
Get Things Sizzling: Grab a big frying pan—the kind you’d defend in a kitchen war. Crank the heat. Splash in the oil. Toss in everything: onion, garlic, peppers, fresh and dried chilli, bay leaves. Salt. Pepper. Let it go. Stir now and then. The smell? Like walking into a market in Oaxaca.
Tomato Time: In go the canned tomatoes. Bash them up with the back of your spoon until they collapse into a chunky mess. Let the sauce bubble, spit, settle. Five minutes or so. You’ll know. It thickens just a bit, clinging to your spoon like it’s found purpose.
Now the Fresh Stuff: Taste. Adjust. Then layer the fresh tomato slices over the top—like throwing soft red blankets over the stew. Make wells, gently. Crack in the eggs. One by one. Lid on. Watch closely. You don’t want grey yolks. Just set whites, golden middles. That’s the dream.
Tortilla Warming: Slide the tortillas into the oven if it’s on. Or lay them over the lid. Lazy hack? Maybe. But it works.
To the Table: Pan goes straight to the table. No fuss. Tortillas on the side. Cheese. Grater. Let everyone build their own. The messier the better. Sauce on fingers. Egg on cheeks. That kind of meal.

Why I Love This Recipe

It wasn’t supposed to be a big deal. Just eggs and tomatoes, right? But there we were, reaching for seconds. Someone had Tabasco, someone else added beans. There was music playing. It felt like Sunday was giving us a hug. That’s rare. That’s worth cooking for.

Recipe Tips

Go for ripe tomatoes. The kind that almost bruise when you touch them. That’s flavor.
Too spicy, Add sour cream.
Not spicy enough? More chilli or a dash of vinegar hot sauce.
Eggs cook fast. Don’t get distracted. No scrolling.
Tortillas, Heat them. Cold ones ruin the whole thing.
Want to stretch the dish, Add black beans, avocado, or even rice. Nobody complains.

How To Store This Jamie Oliver Huevos Rancheros

Room Temp: Only if you’re serving. Two hours max, and that’s pushing it.
Fridge: Keep stew and eggs separate. Lidded containers. Three days tops.
Freezer: Freeze just the tomato base. Eggs don’t thaw well. One month. Maybe a bit more.

Reheating:

Oven: Covered, 350°F. Fifteen minutes. Give or take.
Microwave: Not my favorite, but it works. Two to three minutes.
Stovetop: Gentle heat. Stir often. Add fresh eggs if you want to go full glory.

Let’s Answer a Few Questions

Can I use something besides Cheddar?
Sure. Use what melts well. Monterey Jack. Feta if you’re feeling salty. Whatever’s in the fridge.

No fresh chillies. Help?
Chilli flakes. Or powder. Adjust till your mouth sings.

When are the eggs actually done?
When they wobble but don’t run. Jiggle the pan. Trust your instincts.

Other veg—yes or no?
Yes. Go wild. Zucchini, spinach, leftover roast sweet potatoes. Anything goes.

Too spicy? Not spicy enough?
Adjust. Always adjust. Add sour cream. Add heat. Make it yours.

Nutrition Facts (per serving)

Calories: 236
Carbs: 24g
Protein: 10g
Fat: 12g
Sugar: 6g
Fibre: 5g
Sodium: 416mg

Try More Recipe:

Jamie Oliver Huevos Rancheros

Course: Side DishesCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

236

kcal

A fiery, comforting tomato and egg dish you scoop up with tortillas. Rustic, bold, and straight from Jamie Oliver’s playbook.

Ingredients

1 onion
2 garlic cloves
2 red peppers
2 fresh chillies
3 tbsp olive oil
1 dried chilli
3 bay leaves
2 x 400g tins plum tomatoes
2 ripe fresh tomatoes
6 eggs
6 tortillas
1 cup grated Cheddar

Directions

Slice everything that needs slicing.
Fry it all till soft and golden.
Add tinned tomatoes. Break them up. Simmer.
Add fresh tomato slices. Make wells. Crack in eggs.
Lid on. Cook eggs till done.
Warm tortillas. Bring to table. Let everyone go for it.

Notes

Go for ripe tomatoes. The kind that almost bruise when you touch them. That’s flavor.
Too spicy,Add sour cream.
Not spicy enough,More chilli or a dash of vinegar hot sauce.
Eggs cook fast. Don’t get distracted. No scrolling.
Tortillas,Heat them. Cold ones ruin the whole thing.
Want to stretch the dish,Add black beans, avocado, or even rice. Nobody complains.