Egg and Tomato Gratin

From Jacques Pepin

6 large eggs (preferably organic)
2 tbs good olive oil
2 medium onions, sliced (about 2 1/2 cups)
4 tsp chopped garlic
3/4 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 can peeled tomatoes (14-ounce)
2/3 cup grated Swiss Gruyere or Emmenthaler (2 1/2 ounces)

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, then boil the eggs very gently for 10 minutes (11 minutes if you like the yolk very well done). Drain and cool in cold running water for 15 minutes, or until the centers of the eggs are completely cool. Peel the eggs and cut each of them into 6 wedges.

Arrange the wedges in a 6-cup gratin dish. Heat the oven to 400 degrees. Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and saute 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 minutes to brown the top. Serve.

Delicious with a dry white wine.

Serves 4

Note: This dish can be assembled up to a couple of hours ahead, refrigerated, and finished in the oven. Allow 20 minutes for baking the gratin if it is cold when placed in the oven.