Baked Eggs and Tortillas In Creamy Tomato Sauce

Ingredients

  • ½ cup shredded cheddar (1.5 ounces)
  • 8 large eggs
  • 8 corn tortillas, cut into ½-inch strips
  • ½ cup half-and-half
  • ½ teaspoon red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon all-purpose flour
  • + 4 more ingredients
    • 3 garlic cloves, minced
    • Coarse salt and ground pepper
    • 1 large white onion, diced small
    • 2 tablespoons vegetable oil

1. 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...

View full recipe at SpringPad

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