EGG ratatouille (serves 4)


  • 1 tbsp olive oil
  • 1 trimmed & sliced courgette 
  • 1 sliced red onion
  • 2 deseeded & sliced mixed peppers
  • 1 large trimmed & sliced aubergine 
  • 4 medium Field Farm eggs 
  • 1 x 400g tinned tomatoes 
  • 300ml water 

You will need a large frying pan.


  1. Heat the oil in a large frying pan over a medium heat. Add the courgette, peppers, aubergine and onion, and fry until golden and beginning to soften. 
  2. Pour in the tinned tomatoes with the water a seasoning of your choice. Mixing well, bring to the boil, reduce to simmer for 15 minutes or until the sauce has slightly thickened and the vegetables are soft. 
  3. Make four small spaces in the pan, crack in the eggs separately. Keep the heat on medium whilst all the eggs thoroughly, usually this takes around 5 - 7 minutes. 
  4. Serve alongside crusty bread, we have a recipe for that too! - Check it out here 


We love this recipe with a hint of smokiness - you can achieve this by adding paprika.  Fancy a kick? Add chilli! Make this recipe your own and experiment with exciting flavours and spices.