Huevos Tripados

== Description ==
Peruvian Tomatoes and Egg Noodles
thumb|300px|Huevos Tripados
== Ingredients ==
* 9 large eggs
* ½ tsp coarse sea salt
* ¼ tsp freshly-ground black pepper
* ½ cup grated Mexican manchego cheese
* ⅛ cup finely-crushed water biscuits
* 1 tbsp clarified butter 
=== Tomato sauce ===
* 9 plum tomatoes
* 3 tbsp olive oil
* 1 medium onion minced
* 2 large garlic cloves minced
* 1 tsp paprika
* 1 tsp cayenne pepper
* 1 bay leaf
* 2 tsp ground fennel seeds
* 1 tbsp coarse sea salt
* 1 small carrot grated
* ½ bunch fresh basil, leaves only coarsely chopped 
== Directions ==
# One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
# Add ½ 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 ½ 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 1½ 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 ¼-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.
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Category:Peruvian Vegetarian
Category:Egg Recipes
Category:Basil Recipes
Category:Fennel seed Recipes
Category:Manchego cheese Recipes
Category:Plum tomato Recipes
Category:Onion Recipes
Category:Carrot Recipes