What’s Cooking in Gail’s Kitchen? Eat More: Tomato Feta Egg Au Gratin! I’m all for trying new things, so when I saw this recipe featured at Williams-Sonoma, I knew it had to be good. The fact that I already had all the ingredients on hand was sheer bliss. I confess, I may have tweaked the original by adding a buttery crouton topping, but that’s just me. You may do without. As everything warms together in the oven, the aroma arising is staggering. How much longer? There’s something about serving individual casseroles that make a dish eloquent, wouldn’t you agree?
TOMATO FETA EGG AU GRATIN
Ingredients:
2 tablespoons olive oil
1 Vidalia onion, chopped
1 can (28 ounces) whole plum tomatoes and juice
1/8 teaspoon basil
1/8 teaspoon marjoram
1/8 teaspoon oregano
2 tablespoons whole-grain mustard
1 teaspoon red pepper flakes
1/3 cup light cream
Kosher salt and black pepper to taste
4-8 eggs
1/4 cup feta cheese, crumbled
2 tablespoons parsley, chopped
2 slices bread, torn into bite size pieces
2 tablespoons butter, melted
Instructions:
Preheat oven to 400°. In a sauté pan over medium heat, warm olive oil. Add onion and sauté until lightly browned, 6-8 minutes. Add tomatoes, basil, marjoram, and oregano; reduce heat to medium-low and simmer, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in mustard, red pepper flakes, and light cream. Season with sea salt and pepper. Divide tomato mixture evenly among 4 small au gratin dishes. Carefully crack 1 or 2 eggs into each cocotte and use a spoon to gently swirl egg white into tomato mixture, without breaking yolk. Season yolks lightly with salt and pepper. Toss the bread crumbs in the melted butter until completely absorbed. Divide among the 4 casseroles. Bake until egg is cooked to your liking, 10-15 minutes. Sprinkle with feta cheese and parsley. Serve.
My kind of food, I love it!
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We think alike, Franck. 😜
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Love it!! It reminds me of the Bulgarian dish I made the other day, only with a lot more spices and herbs. It’s on my list to make!
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Wonderful! Let me know how you like it. 😋
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This sounds already so delicious!
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I was pleasantly surprised. 👏
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😊👍
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This is sublime!
And rather than go without the buttery crouton topping, I think I’ll make a double serving of ’em. 😉
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Works for me either way! 😜
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Me too!
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Tomato and egg is one of my favorite combinations. Love having eggs with leftover saucy tomato dish for breakfast the next day. This looks just like what I need 😉
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So happy to oblige. 🍃🍅
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This is a lovely dish, perfect for any meal of the day! So easy, too!
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I’m glad you like it, Laura. Blessings! 🍃🍅
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