Huevos Tripados (Peruvian Tomatoes and Egg Noodles)

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 9 lrg eggs
• 1/2 TSP Coarse sea salt
• 1/4 TSP Freshly-ground black pepper
• 1/2 cup Grated Mexican Manchego cheese
• 1/8 cup Finely-crushed water biscuits
• 1 tbl Clarified butter

tomato SAUCE

• 9 x plum tomatoes
• 3 tbl Olive oil
• 1 med Onion minced
• 2 lrg garlic cloves minced
• 1 TSP paprika
• 1 TSP cayenne pepper
• 1 x bay leaf
• 2 TSP Ground fennel seeds
• 1 tbl Coarse sea salt
• 1 sm carrot grated
• 1/2 bn Fresh basil, leaves only coarsely chopped

[edit] Directions

• One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
• Add 1/2 cup cold water, the salt, and pepper.
• Whisk together until evenly blended, then stir in the grated Cheese and the crushed biscuits.
• Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
• Pour 1/2 cup of the well-stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
• Cook until the mixture has set, about 1 1/2 minutes.
• Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more.
• Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
• You should have about 4 omelets stacked on top of each other.
• Cover and keep warm.

Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.

• Coarsely chop 6 of the tomatoes and set them aside.
• Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
• Press the seeds in the strainer to extract as much juice as possible.
• Discard the seeds and set the juice aside separately.
• In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the Onion.
• Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma.
• Add the grated carrot and the juice from the tomato seeds, increase the heat to medium-high and cook until all of the liquid has evaporated, about 8 minutes.
• Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through.
• Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4-inch wide noodles, keeping them rolled up.
• Repeat with the other 2 omelets.
• Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.

[edit] See also