Gratin of Eggs and Tomato

• 8 large eggs
• 3 tablespoons virgin olive oil
• 2 large onions (about 1 pound), peeled and sliced (about 3 1/2 cups)
• 6 cloves garlic, peeled, crushed and chopped (2 tablespoons)
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• 1 can (28 1/2 ounces) peeled tomatoes
• 1/2 teaspoon freshly ground black pepper
• 4 ounces Swiss or mozzarella cheese, grated (1 cup lightly packed)

1. Place eggs in boiling water to cover.
2. Bring water back to a boil and boil eggs very gently for 10 minutes.
3. Drain, and cool in ice water until eggs are completely cold.
4. Peel eggs, and cut each into 6 wedges.
5. Arrange wedges in a 6- to 8-cup gratin dish.
6. Preheat oven to 400 degrees.
7. Heat oil in a skillet until hot but not smoking.
8. Add onions and saute them for 4 to 5 minutes.
9. Add garlic, thyme and salt.
10. Crush tomatoes and add them with their juice to the skillet.
11. Bring mixture to a boil, and boil gently, covered, for 4 minutes.
12. Add pepper.
13. Pour onion and tomato mixture over eggs in the gratin dish, and sprinkle cheese on top.
14. Place gratin dish in the oven for 10 minutes if the eggs and sauce are warm, or 20 minutes if they are cold.
15. Then, run the dish under a hot broiler for 2 to 3 minutes to brown the top.
16. Serve.

eggs, virgin olive oil, onions, garlic, thyme, salt, tomatoes, freshly ground black pepper, swiss

Taken from cooking.nytimes.com/recipes/10982 (may not work)