Recipe - Huevos Tripados (Peruvian Tomatoes And Egg Noodles)

=== NOODLES ===
9 lg Eggs
One half teaspoon Coarse sea salt
One fourth teaspoon Freshlyground black pepper
One half cup Grated Mexican Manchego
cheese
1/8 cup Finelycrushed water
biscuits
1 tablespoon Clarified butter
=== TOMATO SAUCE ===
9 Plum tomatoes
3 tablespoon Olive oil
1 md Onion; minced
2 lg Garlic cloves; minced
1 teaspoon Paprika
1 teaspoon Cayenne pepper
1 Bay leaf
2 teaspoon Ground fennel seeds
1 tablespoon Coarse sea salt
1 small Carrot; grated
One half bn Fresh basil; leaves only,
coarsely chopped

One by one, break the eggs into a small bowl, then slide them into a large
mixing bowl. Add One half cup cold water, the salt, and pepper. Whisk together
until evenly blended, then stir in the grated cheese and the crushed
biscuits. Brush a 10inch nonstick skillet with a little clarified butter
and place it over medium heat. Pour One half cup of the wellstirred 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 One half 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 mediumhigh 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. Remove from the
heat. Stack 2 of the omelets, roll them up tightly, and cut crosswise into
1/4inch 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. To serve, toss the
noodles gently with the tomato sauce and transfer to individual plates.
This recipe yields 6