(From Every Day Food, April 2010 issue)
2 Tbsp. canola oil
1 large onion, finely diced
salt & 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
8 large eggs
1/2 C shredded cheddar cheese
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.