Wednesday, January 12, 2011

Baked Eggs and Tortillas in Creamy Tomato Sauce

(Photo via Everyday Food Magazine)

I stumbled across this recipe in an old Everyday Food Magazine and have been meaning to try it for a while now. Finally whipped it up for dinner last night, and YUM! I wasn't expecting too much, but it was delicious. The hubby even took leftovers to work. :)

2 tbs vegetable oil
1 large white onion, diced small
coarse salt and ground pepper
3 garlic cloves, minced
1 tbs AP flour
1 can (28 oz) crushed tomatoes
1/2 tsp red-pepper flakes
1/2 cup half-and-half
8 corn tortillas, cut into 1/2 inch strips
8 large eggs
1/2 shredded cheddar

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.

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