Gratin Of Eggs And Tomato Recipes

GRATIN OF EGGS AND TOMATO

Steps:

• 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.
• 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.
• 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.

ROASTED TOMATO AND EGGPLANT GRATIN

Steps:

• For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
• For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
• Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
• Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

EGG AND TOMATO GRATIN

Steps:

• 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 400°F
• Heat the oil in a skillet over medium-high heat until hot but not smoking. Add the onions and sauté 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 source for 2 to 3 minutes to brown the top.

BAKED COURGETTE & TOMATO GRATIN

Steps:

• Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
• Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
• Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
• Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

EGGS WITH SPINACH AND TOMATOES

Steps:

• In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

BACON TOMATO AND EGG GRATIN

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place tomatoes in single layer in pan. Roast 20 minutes or until tomatoes collapse and begin to brown.
• Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes in baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
• In large bowl, beat 1 of the eggs, the mustard, salt and pepper with whisk until blended. Add remaining 11 eggs, the egg product and milk; beat with whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and cheese.
• Bake uncovered 45 minutes or until set. Garnish with chopped red onion, chopped tomatoes and additional chopped chives, if desired.

EGGPLANT AND TOMATO GRATIN

Steps:

• Slice the eggplant about 1/3" thick and sprinkle with a generous amount of salt. Let sit for 30 minutes.
• Heat the oven to 500 degrees.
• Blot the eggplant slices dry and cut them into dice. Toss with 1 T of the olive oil and place in a baking pan or on a baking sheet. Bake for 10-15 minutes, tossing every 5 minutes, until until just about soft and beginning to brown.
• Heat 1 T oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir for another minute, until the garlic begins to color and smell fragrant. Stir in the eggplant, tomatoes, sugar, thyme, salt, and pepper. Reduce the heat to low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Taste and adjust seasonings.
• Oil a 2 qt gratin dish and turn the oven down to 400 degrees.
• Stir the basil, flour, eggs, and 1/2 c of the Parmesan into the eggplant mixture, then scrape into the gratin dish and top with the remaining Parmesan and the bread crumbs. Drizzle on the remaining 1 T oil. Bake 20-30 minutes, until the top browns and the mixture is bubbling.

EGGPLANT AND ROAST TOMATOES GRATIN

Steps:

• For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
• For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
• Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.

EGGS AU GRATIN WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Crush the fennel seed in a mortar and mix with a little sea salt.
• Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
• Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
• Bake in the preheated oven until eggs are set, about 15 minutes.