/ Recipe Baked scones with eggs and tomato sauce

Recipe Baked scones with eggs and tomato sauce

  • Vegetable oil - 2 Art. Spoons
  • Large white bulb - 1 piece
  • Salt and ground pepper - - To taste
  • Cloves of garlic - 3 pieces
  • Flour - 1 st. a spoon
  • Of ground tomatoes - 900 Grams
  • Red pepper - 1/2 teaspoonfuls
  • Olive oil - 1/4 cup
  • Vinegar - 1/4 cup
  • Corn tortillas - 8 pieces (cut into strips 12 mm thick)
  • Large eggs - 8 pieces
  • Chopped cheddar cheese - 1/2 cup

Preheat the oven to 200 degrees. In a medium saucepan, heat the oil over medium heat. Add the onions and fry until transparent, about 8 minutes. Season with salt and pepper, add the garlic and cook until the fragrance appears, from 30 to 45 seconds. Add the flour and mix. Add the tomatoes, red pepper, season with salt and pepper. Cook until the tomato sauce becomes thick, from 2 to 3 minutes. Add a mixture of oil and vinegar and remove the pan from the fire. Pour 1 cup of tomato sauce into a baking dish. Lay the chopped flat cakes in an even layer over the sauce. Pour the remaining sauce over the tortillas. Smash eggs from the top and sprinkle with cheese. Bake for about 25 minutes.

Servings: 4

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