Gratin of Eggs and Tomato
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8large eggs
- 3tablespoons virgin olive oil
- 2large onions (about 1 pound), peeled and sliced (about 3½ cups)
- 6cloves garlic, peeled, crushed and chopped (2 tablespoons)
- 1teaspoon thyme leaves
- 1teaspoon salt
- 1can (28½ ounces) peeled tomatoes
- ½teaspoon freshly ground black pepper
- 4ounces Swiss or mozzarella cheese, grated (1 cup lightly packed)
Nutritional analysis per serving (6 servings)
283 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 15 grams protein; 776 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place eggs in boiling water to cover. Bring water back to a boil and boil eggs very gently for 10 minutes. Drain, and cool in ice water until eggs are completely cold. Peel eggs, and cut each into 6 wedges. Arrange wedges in a 6- to 8-cup gratin dish.
- Step 2
Preheat oven to 400 degrees. Heat oil in a skillet until hot but not smoking. Add onions and saute them for 4 to 5 minutes. Add garlic, thyme and salt. Crush tomatoes and add them with their juice to the skillet. Bring mixture to a boil, and boil gently, covered, for 4 minutes. Add pepper.
- Step 3
Pour onion and tomato mixture over eggs in the gratin dish, and sprinkle cheese on top. Place gratin dish in the oven for 10 minutes if the eggs and sauce are warm, or 20 minutes if they are cold. Then, run the dish under a hot broiler for 2 to 3 minutes to brown the top. Serve.
Private Notes