EGGS - EGG AND TOMATO GRATIN

 

Serves 4

6 large eggs (preferably organic)

2 tablespoons good olive oil

2 medium onions (about 12 ounces), sliced (about 2 ½ cups)

4 teaspoons chopped garlic

¾ teaspoon dried thyme leaves

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (14-ounce) can peeled tomatoes

2/3 cup (2 ½ ounces) grated Swiss, Gruyere or Emmenthaler or mozzarella cheese

Poke the rounded end of each egg with a pushpin to help prevent it from cracking, and lower the eggs into a saucepan of boiling water to cover.  Bring the water back to a boil, and then boil the eggs very gently for 10 minutes.  Drain and cool in ice water for at least 15 minutes, or until the center of the eggs are completely cool.  Peel the eggs and cut each of them into 6 wedges. 

Arrange the wedges in a 6-cup-capacity gratin dish or baking dish.

Heat the oven to 400F.  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 juice to the skillet.  Bring the mixture to a boil, reduce the heat, and boil gently, covered, for 4 minutes.

Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese on top.  Bake the gratin for 10 minutes.

Meanwhile, heat the broiler.  When the gratin is cooked, broil 3 to 4 inches from the heat source for 2 to 3 minutes to brown the top.  Serve.

From Fast Food My Way by Jacques Pepin.