tuna and egg casserole

The next time that you have leftover bread that you have kept in the refrigerator, instead of warming up the bread and eating it on its own, why not create a new dish using the leftover bread?

We had some leftover onion focaccia in the refrigerator. As I had baked a fresh batch of focaccia, I decided to use the leftover onion refrigerator and make a tuna and egg casserole.

INGREDIENTS

olive oil (for frying)
2 potatoes (diced)
1 large onion (diced)
2 sticks of celery (sliced)
1 carrot (diced)
4 pieces of mock crabstick (sliced)
1 rectangular fish cake (sliced)
1 can black pepper tuna
4 sliced leftover bread (I used onion focaccia)
1/2 cup water
5 eggs
1/2 tsp dried rosemary leaves
1/2 tsp dried thyme leaves
1/2 tbsp grated cheddar cheese
grated mozarella cheese (topping)
bacon bits (topping)
dried parsley flakes (topping)


METHOD

1. Fry the potatoes until golden brown. Set aside.

2. Stir-fry the onion, celery and carrots until they have softened.

3. Add the mock crab stick, fish cake, tuna and bread. Fry until the ingredients have cooked.

4. Add the water and continue frying for about 5 minutes.

5. Arrange the ingredients on a casserole dish.

6. In a bowl, beat the eggs and add the dried rosemary leaves, dried thyme leaves and grated cheddar cheese. Mix well.

7. Pour the egg mixture over the ingredients.

8. Cover the dish with the grated mozarella cheese and sprinkle the bacon bits and dried parsley flakes.

9. Bake in an oven preheated to 175 degrees celsius for 15 minutes.