Baked Eggs and Tortillas In Creamy Tomato Sauce
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Everyday Food, April 2010
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons vegetable oil
- 1 large white onion, diced small
- Coarse salt and ground pepper
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1/2 cup half-and-half
- 8 corn tortillas, cut into 1/2-inch strips
- 8 large eggs
- 1/2 cup shredded cheddar (1.5 ounces)
Directions
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Preheat oven to 400. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30 to 45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red-pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2 to 3 minutes. Stir in half-and-half and remove pan from heat.
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Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.
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I forgot to add that this is a lot of food for 4 people. Depending on your appetite, I'd say it's more like 6 servings, maybe even 8.
I didn't bother making the tomato sauce; I just used sauce from a jar. I baked it in individual au gratin dishes. 14 minutes baking time was perfect for me. This dish is fantastic for breakfast or brunch or a quick dinner. Yum!
I love this recipe! It is one our go to dinners. I use a smaller baking dish and use milk instead of half and half. I don't bother to measure the milk. 15 minutes is usually long enough for the eggs to set. It always turns out great. Yum!
Super delish! I added a can of drained black beans to the sauce while preparing and it was perfect. I cooked the dish for only about fifteen minutes and the eggs were set.
This is one of my favorite meatless dishes. I like making this is smaller baking dishes for individual servings. I omit the crushed red pepper flakes and add dill to the sauce.
This has potential for variation. I used fire roasted tomatoes and liked that but I want to try it again using a good tomatilo salsa. The sauce needs to be the consisteny of thick pasta sauce so next time I would omit the flour (adds yucky taste) and just reduce the sauce till it's thick enough. Agree that 8 tortillas is too many, maybe 6 would suffice. Might try some black beans next time too and cilantro on top for serving really made this delicious. Make an indentation for eggs they run.
While it's the tomatoes sauce that makes this recipe what it is, you could puree a squash type vegetable, zucchini would be my choice, to the same consistency as crushed tomatoes as a substitute, and add the half and half to that. It does need to be thick and bubbling when you break the eggs on top so they will stay on top of the sauce; then add the cheese
/ It sounds great, i'll try it tomorrow. do you eat any thing with this or just this?
To LoveRiot: you could try carrot mashed (for instance babyfood pots) and ad herbs for flavor. Or paprikacoulis these are grilled paprika mixt with bouillon and water. and mached to make a sauce. GOOD LUCK
This sounds so good, but I can't eat tomatoes due to medical issue. Any ideas on what else I could substitute. I'd appreciate your input.
im not big on mixing foods like this but i made this and it was WONDERFUL! i decided to make it with scrambled eggs instead of "over easy". also 8 tortillas was too many for me. 4 was MORE than plenty!