Huevos Tripados

Description
Peruvian Tomatoes and Egg Noodles

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 med 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

 * 1) One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
 * 2) Add ½ cup cold water, the salt, and pepper.
 * 3) Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
 * 4) Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
 * 5) Pour ½ cup of the well-stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
 * 6) Cook until the mixture has set, about 1½ minutes.
 * 7) Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more.
 * 8) Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
 * 9) You should have about 4 omelets stacked on top of each other.
 * 10) Cover and keep warm.
 * 11) Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
 * 12) Coarsely chop 6 of the tomatoes and set them aside.
 * 13) Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
 * 14) Press the seeds in the strainer to extract as much juice as possible.
 * 15) Discard the seeds and set the juice aside separately.
 * 16) In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion.
 * 17) 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.
 * 18) 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.
 * 19) 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.
 * 20) Stack 2 of the omelets, roll them up tightly, and cut crosswise into ¼-inch wide noodles, keeping them rolled up.
 * 21) Repeat with the other 2 omelets.
 * 22) Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.