Ratatouille Eggs

Prep/Cook: 10/35 min     £1.14     Difficulty: ◉◉◉     Serves: 4


  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 courgette, trimmed and sliced
  • 2 mixed peppers, deseeded and sliced
  • 1 large aubergine, trimmed and sliced 
  • 1 x 400g tin cherry tomatoes
  • 4 eggs


  1. Heat the oil in a large frying pan over a medium heat. Add the onion, courgette, peppers and aubergine and fry until golden and starting to soften.
  2. Add in the tinned tomatoes with 300ml water and some seasoning. Mix well. Bring to the boil, then reduce to a simmer for 15 mins or until the sauce has thickened a little and the vegetables are soft.
  3. Make four small spaces in the pan and crack in the eggs separately. Keep the heat on medium and allow the eggs to cook through, this should take 5-7 mins. Serve a large spoonful of ratatouille with an egg and with some crusty bread, if you like.

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