Huevos Tripados

Ingredients
TOMATO SAUCE
 * 9 lrg Eggs
 * 1/2 tsp Coarse sea salt
 * 1/4 tsp Freshly-ground black pepper
 * 1/2 cup Grated Mexican Manchego cheese
 * 1/8 cup Finely-crushed water biscuits
 * 1 tbl Clarified butter
 * 9 x Plum tomatoes
 * 3 tbl Olive oil
 * 1 med Onion minced
 * 2 lrg Garlic cloves minced
 * 1 tsp Paprika
 * 1 tsp Cayenne pepper
 * 1 x Bay leaf
 * 2 tsp Ground fennel seeds
 * 1 tbl Coarse sea salt
 * 1 sm Carrot grated
 * 1/2 bn Fresh basil, leaves only coarsely chopped

Directions
Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
 * One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
 * Add 1/2 cup cold water, the salt, and pepper.
 * Whisk together until evenly blended, then stir in the grated cheese and the crushed biscuits.
 * Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
 * Pour 1/2 cup of the well-stirred 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 1/2 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.
 * 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 medium-high 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.
 * Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4-inch 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.