Egg and Tomato Gratin

Recipe by Chef Kate
READY IN: 50mins




  • 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.