Cheesy Baked Eggs in Tomato Cream Sauce

 

I got this recipe in a promotional calendar, but it’s originally from Art from my Table. These cheesy baked eggs in tomato cream sauce are halfway between shakshuka and enchiladas. I really liked them, and it’s a great vegetarian meal!

To make lactose-free half-and-half, I used literally half lactose-free milk and half lactose-free (vegan) cream.

2 Tbsp. olive oil
1 onion, diced
salt and pepper, to taste
3 garlic cloves, minced
1 Tbsp. all-purpose flour (use gluten-free if necessary)
1 28-oz. can crushed tomatoes
½ cup lactose-free half-and-half (see note above)
8 corn tortillas, sliced in ½” strips
8 eggs
½ cup shredded lactose-free cheddar cheese
½ crumbled lactose-free goat cheese

Preheat oven to 400 °F.

In a medium saucepan, heat oil over medium high. Add onion and cook until translucent, about 5 minutes. Season with salt and pepper.

Add garlic and cook until fragrant, about 30 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Cook until tomato sauce is thickened and bubbling, 2-3 minutes. Stir in half-and-half and remove from heat.

Spread 1 cup of the tomato sauce in a 9”x13” dish. Place tortilla strips in an even layer over the sauce. Spread the remaining sauce over the tortillas. Break eggs over the top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.