Egg and Tomato Gratin

6 large eggs, preferably organic and free-range
2 Tbs good olive oil
2 medium onions, thinly sliced
4 tsp chopped garlic
3/4 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved
2/3 cup grated gruy?re (or other good-quality Swiss-style) cheese


Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine
minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water
and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity
gratin dish or baking dish.

Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and saut? for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, 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 evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve.
This recipe makes one gratin serving four people, but it can also be made in individual ramekins for four single-serving dinners. Simply make the onion and tomato mixture the first night, and each night thereafter, just boil and slice an egg or two, top with some of the vegetable mixture and a loose handful of cheese, and bake.

Adapted from The Splendid Table Weeknight Kitchen, which in turn excerpted from Jacques P?pin Fast Food My Way