Egg And Tomato Gratin

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 large eggs
• 2 tablespoons olive oil
• 2 medium onions, sliced (about 2 1/2 cups)
• 4 teaspoons garlic, chopped
• 3/4 teaspoon dried thyme leaves (or 1 and 1/2 fresh)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (14 ounce) can peeled tomatoes (i use muir glen organic)
• 2/3 cup swiss cheese, grated (gruyere or emmenthal)

Recipe

• 1 poke the rounded end of each egg with a pushpin to help prevent cracking, and lower eggs into a saucepan of boiling water to cover. bring the water back to a boil, then simmer the eggs very gently for 10 minutes. drain and cool in ice water for at least 15 minutes, or until the centers of the eggs are completely cool.
• 2 peel the eggs and cut each into 6 wedges. arrange the wedges in a 6-cup gratin dish or baking dish.
• 3 preheat oven to 400°f
• 4 heat the oil in a skillet over medium-high heat until hot but not smoking. add the onions and sauté for about 2 minutes.
• 5 then add the garlic, thyme, salt and pepper. crush the tomatoes into pieces and add them along with their juices to the skillet. bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes.
• 6 pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. bake 10 minutes.
• 7 heat the broiler and when the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top.