Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Ease of preparation: easy

8 eggs
Salt and pepper
1 tablespoon freshly chopped oregano leaves
4 tablespoons butter, cut into 4 equal pieces
1 1/2 cups Basic Tomato Sauce, recipe follows
1/2 a chipotle pepper, pureed
1/2 cup freshly grated Pecorino

In a large bowl, whisk the eggs, season with salt and pepper and add the oregano. In a nonstick pan, cook 1 tablespoon of the butter until it foams and subsides. Pour 1/4 of the egg mixture into the pan and cook until it has solidified and is easily slid from the pan, about 2 minutes. Repeat this procedure 3 times with the remaining butter and egg mixture, setting each omelet aside to cool.

When the omelets are cool, cut each into 1/4-inch thick strips.

In a medium, heavy-bottomed saucepan, combine the tomato sauce and the chipotle and bring to a boil, then reduce heat to a simmer. Add the egg strips and simmer for 10 minutes. Top with the grated Pecorino and serve.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

*Note: This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups