1/1 Photo of Egg and Tomato Gratin
Chef Kate's Note:
A wonderful, comforting recipe from Jacques Pepin.
My Private Note
Units: US | Metric
- 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 can peeled tomatoes (I use Muir Glen organic)
- 158.51 ml swiss cheese, grated (Gruyere or Emmenthal)
- 1Poke 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.
- 2Peel the eggs and cut each into 6 wedges. Arrange the wedges in a 6-cup gratin dish or baking dish.
- 3Preheat oven to 400°F
- 4Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and sauté for about 2 minutes.
- 5Then 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.
- 6Pour the onion-and-tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top. Bake 10 minutes.
- 7Heat 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.
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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