Egg And Tomato Gratin

A wonderful, comforting recipe from jacques pepin.

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 400f.

Heat the oil in a skillet over medium-high heat until hot but not smoking.

Add the onions and saut 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 sour.

eggs, olive oil, onions, garlic, dried thyme leaves, salt, fresh ground black pepper, tomatoes, swiss cheese