Prep 10 mins
Cook 40 mins
A wonderful, comforting recipe from Jacques Pepin.
- 6 large eggs
- 29.58 ml olive oil
- 2 medium onions, sliced (about 2 1/2 cups)
- 19.71 ml garlic, chopped
- 3.69 ml dried thyme leaves (or 1 and 1/2 fresh)
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 396.89 g canpeeled tomatoes (I use Muir Glen organic)
- 158.51 ml swiss cheese, grated (Gruyere or Emmenthal)
- 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.
- Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish.
- Preheat oven to 400°F
- Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and sauté for about 2 minutes.
- 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.
- Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes.
- 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.
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!