Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Egg and Tomato Gratin Recipe
    Lost? Site Map

    Egg and Tomato Gratin

    1/1 Photo of Egg and Tomato Gratin

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Chef Kate's Note:

    A wonderful, comforting recipe from Jacques Pepin.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 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. 2
      Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish.
    3. 3
      Preheat oven to 400°F
    4. 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. 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. 6
      Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes.
    7. 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.

    Ratings & Reviews:

    • on April 18, 2008


      Eggs, cheese and tomatoes count as comfort food to me! This was outstandingly tasty! I sure loved the thyme leaves in this. I used a can of organic fire-roasted tomatoes, less olive oil, more thyme, a tad less cheese, and it was Emmenthal instead of Gruyere. Emmenthal has a mild but distinctively Swiss Cheesey taste. This is comfort food, but I would only treat myself to this on occasion because it's high in cholesterol. Too bad cause it tastes sooo good! I served it with an orzo side. Thanks Chef Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Egg and Tomato Gratin

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.4
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 6.5 g
    Cholesterol 333.8 mg
    Sodium 437.6 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 2.1 g
    Sugars 5.8 g
    Protein 15.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes