There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs. This egg and tomato grain is just the thing.
I adapted this dish from a recipe by Jacques Pépin. It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.
The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato. The whole thing is then finished with grated, slightly nutty Swiss cheese. Delicious!
And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day. This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.
The third holiday? That’s April Fool’s. There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint. April Fool’s!
Egg and Tomato Gratin Substitutions and Variations
- At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
- Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
- Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
- Sauté some sliced porcini mushrooms with the onion/tomato mixture
Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.
More Egg Recipes