Ranchers’ Eggs

Easy one-pan-meal – tasty, economical and healthy. Shop at your local butcher or farmers’ market for good quality sausages – they will be tasty and use local meat. Don’t pay for excess packaging or extra rusk and fat for bulk. Sausages can be beef, pork, lamb or venison – take your pick!


6 farmhouse sausages
A drizzle of Scottish rapeseed oil
1 onion, peeled and thickly sliced
1 can of chopped tomatoes
2tblsps Arran Fine Foods Tomato Chutney
Freshly milled black pepper and salt
Chopped parsley
3 eggs


  • Drizzle a little oil in a non-stick frying pan and using kitchen scissors snip sausages into pan in bite-sized bits. Sizzle to brown.
  • When the sausages are evenly browned, add onions to pan and sauté.
  • Reduce to medium heat and add the tinned tomatoes along with the Tomato Chutney and seasoning and simmer gently for 5-8 minutes to cook through sausages and reduce sauce to a rich thick consistency.
  • When ready, create a gap in the thick sauce and drop in an egg. Repeat with other 2 eggs, evenly distanced in pan.
  • Reduce heat and leave until eggs cooked – the whites are opaque – about 5 minutes.
  • Finish with a twist of black pepper and a scatter of parsley and serve from pan.

Serves 3.

This can be a mild winter warmer or seriously hot and spicy. For a hotter version, use spicy sausages or a hotter chutney.

Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com . Wendy is Leader in Scotland for Slow Food Ark of Taste & Slow Food Chef Alliance Member.

Photos © Wendy Barrie