(From Every Day Food, April 2010 issue)

Serves 4

Ingredients:

2 Tbsp. vegetable oil (I used olive oil)
1 large onion, diced small
coarse salt & ground pepper
3 cloves garlic, minced
1 Tbsp. all-purpose flour
1 28-oz. can crushed tomatoes
1/2 tsp. crushed red pepper flakes
1/2 C half & half
8 corn tortillas, cut into 1/2-in. strips (I cut up 8 and it was WAY to much. i would say 4 would do)
8 large eggs (I only had 6 in the fridge!)
1/2 C shredded cheddar cheese

Directions:

1. Preheat oven to 400°F. In a medium saucepan, heat oil over medium-high. Add onion, and cook until translucent, about 8 minutes. Season with salt & pepper; add garlic & cook until fragrant, 30-45 seconds. Add flour & stir to coat. Pour in tomatoes, add red pepper flakes, & season with salt & pepper. Cook until tomato sauce is thick & bubbly, about 3 minutes. Stir in half & half, then remove from heat.

2. Spread 1 cup tomato sauce in a 9X13-in. baking dish. Place tortilla strips in an even layer over the sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and whites are set, about 25 minutes.

(SORRY FOR THE CRAPPY PICTURES! MY CAMERA DIED RIGHT BEFORE DINNER SO I HAD TO USE MY PHONE!)

 I did my eggs scrambled because neither of us like the yolky part of the eggs.  I honestly thought this meal going to to be really nasty…so nasty i would have to throw it away and go get something to eat. I like eggs, but not in things that arent breakfast! But im open to trying new things and i know chris will try pretty much anything put in front of him! I am SO happy that it came out good. It was creamy and SO flavorful! The eggs werent “eggy” either!

In keeping with the spirit of trying new things DONT KNOCK IT UNTIL YOU TRY IT!