Use your leftovers to make this easy vegetable stew recipe!

44 ratings

Do you have some leftover veggie stew and a few eggs in your fridge you really need to use? Our healthy and easy vegetable stew is here to help! We love dressing leftover stew to create easy stew recipes for a filling meal you can make on-the-go.

Let us know how you dress up your favorite easy vegetable stew recipe in the comments below!

Gluten Free Paleo

INGREDIENTS

3 Eggs
2 Cup Vegetable stew, (ratatouille style)

DIRECTIONS

step #1

Before starting, you will already want to have a healthy vegetable stew prepared.

step #2

To begin, fill a medium-sized pot with water and bring it to a boil. Keep the water simmering for cooking your eggs.

step #3

Next, grab an egg and crack it into a separate bowl – do not crack directly into the pot in case shells fall in.

step #4

Delicately move the cracked egg from the bowl into the boiling water.

step #5

Repeat steps 3 &4 with your second egg.

step #6

Let the eggs cook in the boiling water for a few minutes (approximately 2 minutes for soft eggs, 5 minutes for hard eggs).

step #7

While the eggs are cooking, take your cold vegetable stew and put it on a plate.

step #8

Once the eggs are cooked to your liking, remove them from the pot and place them on top of the cold vegetable stew.

step #9

Ready to serve!

Reviews

44 ratings

Did you know?

Ratatouille comes from Occitan cuisine and it originated in present-day Proven and Nice. The dish has also inspired many other healthy vegetable recipes, such as the southern Italian spring vegetable dish known as Ciambotta.

If you enjoyed this elegant and easy vegetable stew recipe, be sure to try some of our other favorite stews: Mediterranean Vegetable Stew with Clams, Chicken Stew with Garlic & Cauliflower, and Chicken Gai Lan & Garlic Minute Stew.

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