Leftovers party.

Ok, this is not actually a recipe post but it is one of my favourite leftover combos.

Everything started when I realized that I had on the fridge some Bolognese sauce that I didn’t eat along with my spaghetti. I was in shock. Bolognese sauce as a leftover. By me. Unbelievable. 

Throwing away the Bolognese sauce was not even an option. Not only because I love bolognese sauce but most of all because I hate food waste. You see, I love food but I hate waste. The saddest moment on my kitchen is when I forget something on the fridge and I have to throw it away. Did you know that the food that we throw away in Europe alone would be enough to feed all of the world’s hungry twice over? In Europe 99 million tons of edible food ends up in the garbage every year. This is outrageous!

Each year 1.3bn tonnes of food, about a third of all that is produced, is wasted while about 1.4bn hectares, or close to 30% of available agricultural land, is used to grow or farm food that is subsequently wasted. Whether the wastage is measured in tonnes of spoiled goods, hectares of agricultural land or even household expenditure, the scale is frightening.

In order to eliminate the food waste that I produce I always buy exactly what I need, for example, if a recipe calls for two carrots I will buy just two carrots. While, when unpacking from the market, I move older products to the front and put new products in the back. This way, I use the older stuff before it expires. Last but note least, I eat leftovers!

Food waste was also a big issue back on my family home. I remember my mother always saying while opening the fridge “This will end up on the garbage if we do not eat it soon. It’s a shame to throw away food.”. If the food was some delicacy I was always there to help my mother, but if the food was something like okras (sorry but I hate okras, if you see a recipe post about okras on my blog you should be alert, either I am in danger and this would be my way for sending SOS or my blog has been hacked by an okras freak) my father was the “lucky” one who would eat it. 

This leftover combo was great, nothing like okras. French fries, Bolognese sauce and on the top a fried egg sprinkled with parmesan cheese and paprika. France and Italy on my plate. If you do not have as a leftover some Bolognese sauce you can add any kind of cooked minced meat or kavourma. Oh, kavourma. Kavourmas is slow-cooked pork similar to a French confit. Make some, it’s delicious! You can find my recipe for kavourma by clicking here

French fries, Bolognese sauce and fried eggs

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For having a leftovers party for two people you will need:

  • 6 heaping spoonfuls of Bolognese
  • 4 potatoes in order to make some french fries
  • 4 eggs
  • 1/2 teaspoon of hot paprika
  • 1 teaspoon of sweet paprika
  • parmesan or any other cheese you have
  • generous amount of vegetable oil, for frying the potatoes
  • some olive oil for frying the eggs

STEP 1: Make the french fries

Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels. Heat oil in a large saucepan and gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and sed aside to cool completely.

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STEP 2: Fry the eggs

Place a pan over medium heat and add olive oil. Swirl the pan as the oil evenly coat the surface. The pan will be ready to welcome your eggs in about 2 minutes (the oil should become shimmery and very loose).

Crack the eggs and gently tip them into the pan. Let the eggs gently cook without moving them. To be sure that the whites on top will be cooked properly you can cover the pan partway through cooking. The steam from the egg and the oil will gently cook the top. You can also flip the egg over and cook for a minute on the other side. 

When the whites are set and the yolk is done, remove from heat. By using a spatula transfer the eggs to a plate or if you have already set your plate set the eggs on the top of Bolognese.

STEP 3: Let’s get the party started

In a plate serve first the french fries, place on the top the Bolognese sauce and then the fried eggs. Sprinkle with some parmesan cheese (or any other cheese you have) sweet paprika and hot paprika! 

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It’s been a while since I made this plate and now that I have managed to find some time and write the post I swear to God I want to make some Bolognese with spaghetti, forget the Bolognese sauce on the fridge for a while and find it one day and make this combo again. 

I hope to like my leftovers combo and to share your favourite leftover combos!

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22 Comments

  1. Subrata says:

    Very nicely written …. Also the dish looks yumm 👌

  2. foodzesty says:

    Teleioooooo!!! Ena apo ta agapimena mou tiganites patates me kima 🙂

  3. Wow, this looks SO good!! Two of my favorite foods too (fried tator’s and eggs,) now I just have to make bolognese.

    PS Picked up some fresh, organic lentils for your lentil recipe from a few weeks back I plan on making, do you recommend red or green lentils, or doesn’t it make a noticeable difference?

    Thanks!

    • Teti says:

      Hi Nick and thank you for your comment on my post!
      I have never used red lentils on my soup, I always use green lentils. There is no specific reason for choosing green instead of red, I think it’s just a habit. To conclude, red or green lentils it doesn’t make any noticeable difference. I’ll be happy to read your feedback! 🙂

      • Oh great, I picked up green!! Maybe subconsiously remembered that from your recipe, looking super forward to making it, as it will be one more food I’ve never made added to the “eat clean” lineup, (thanks to you).

        Thanks much!

      • Teti says:

        Oh Nick you make me really happy with your comment!I am very glad that I helped you with your eat clean lineup! Greetings,
        Teti 🙂

  4. such a good idea! love using leftovers in a new way that creates a whole new meal 🙌🏻

  5. A_Boleyn says:

    Couple of points … I buy large bag of veggies like potatoes, carrots and onions, which are long lasting, when they’re on good sales. More perishable ones in smaller amounts, though I DO tend to forget about them. I love french fries but I don’t like to fry so I don’t make them at home. So you’re shallow frying your potatoes? And serving the bolognese etc on top of cold/room temp fries?

    • Teti says:

      Hi there! Thank you very much for sharing your thoughts!As it concerns French fries, yes I do a shallow frying and try to use less oil!No, my fries aren’t cold, they are something less than hot!Greetings, Teti

      • A_Boleyn says:

        Ok … thank you. This was the line that confused me.

        “Remove potatoes from oil with a slotted spoon to drain on paper towel and sed aside to cool completely.”

      • Teti says:

        This is what I suggest in order to avoid mouth burning by hot fries.But I am used to them 😋

  6. mistimaan says:

    So yummy it is 🙂

  7. Yana says:

    Great idea!!

  8. mohan312 says:

    Yummy 😋 very nicely written. Good job. I think you are a cook. Am I right?

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