The Eggs Casserole With Ratatouille: An Anti-gaspi Recipe

An emblematic summer dish, Ratatouille Niçoise is even better when reheated. If you have leftovers of this dish, don't hesitate to reuse them to create other recipes, cold or hot. We suggest you discover a recipe that children love: eggs casserole with ratatouille.

Ingredients

Here are the ingredients needed to make ratatouille Eggs casserole for 4 people:

about 500 g of ratatouille
4 large eggs, extra fresh
4 tablespoons of light cream
salt and pepper
a few sprigs of fresh basil for decoration

To note: if you don't have any leftovers on hand to make this anti-gaspi recipe, you can make a small ratatouille express with one bell bell pepper, one small eggplant and two small zucchinis, following our ratatouille recipe.

Assembly

Casseroles have only advantages because they are extremely simple to prepare with common ingredients.

They are also a very practical recipe to avoid food waste as they allow you to recycle all kinds of vegetable casseroles, based on broccoli, potatoes or mushrooms for example...

In the summer, I love making them with zucchini from the garden, homemade ratatouille or even a simple tomato basil concasse.

1- Divide your leftover ratatouille niçoise among 4 ramekins.

Copyright : Audrey Vautherot

3- Add salt and pepper. Add a small spoonful of light or vegetable cream to protect the ratatouille eggs from overcooking.

Cooking

There are several methods of cooking eggs casserole, in a double boiler, in a traditional oven and even in a microwave!

However, if you have a steamer, I recommend using it for this recipe.

1- Place the ramekins in the basket of your steamer.

2- Cook the Eggs casserole with ratatouille for exactly 10 minutes.

Copyright: Audrey Vautherot

To note: it's normal for the egg to get a white film on it when it's cooked, but don't worry, the yolk will stay soft inside.

3- Decorate each ramekin with a few fresh basil leaves.