Ingredients for Egg And Tomato Gratin
- 6 large eggs
- Olive Oil
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- Dried Thyme Leaves
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- 1 (28-ounce) can crushed tomatoes
- Swiss Cheese
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How to Make Egg And Tomato Gratin
- Gently poke the rounded end of each egg with a pin to prevent cracking. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer gently for exactly 10 minutes.
- Immediately transfer eggs to an ice bath to stop the cooking process. Let cool completely (at least 15 minutes).
- Peel the eggs carefully and cut each into 6 wedges.
- Preheat oven to 400°F (200°C).
- Arrange the egg wedges in a 6-cup gratin dish or oven-safe baking dish.
- Heat olive oil in an oven-safe skillet (or separate skillet) over medium-high heat. Add the sliced onions and sauté for about 2 minutes until softened.
- Add minced garlic, thyme, salt, and pepper. Cook for another minute until fragrant.
- Stir in the crushed tomatoes with their juices. Bring to a boil, then reduce heat to low, cover, and simmer for 4 minutes.
- Pour the onion and tomato mixture evenly over the egg wedges in the gratin dish.
- Sprinkle generously with Gruyère cheese.
- Bake for 10 minutes, or until the cheese is melted and bubbly.
- For a perfectly browned top, broil for 2-3 minutes, watching carefully to prevent burning, until golden brown.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
23g
Fat
32g
Carbs
4g
