(Photo via Everyday Food Magazine)
Pre-heat oven too 400 degrees. In a medium saucepan, heat oil over med-high heat. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook 30-45 seconds. Add flour and stir to coat.
Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season again with salt and pepper. (I also added a pinch of oregano and thyme for added flavor). Cook until tomato sauce is thickened and bubbling, about 2-3 minutes. Stir in half-and-half and remove pan from heat.
Spread 1 cup of the tomato sauce in a 9x13 inch baking dish. Spread tortilla strips over the sauce in an even layer. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese.
Bake until sauce is bubbling and egg whites are set, about 20-25 minutes.