Sunflower Eggs

Recipe Ingredients

3 oz	85g	Uncooked fine noodles - *
2 tablespoons	30ml	Vegetable oil
3/4 cup	46g / 1.6oz	Onion - chopped
1		Garlic - minced
3 cups	187g / 6.6oz	Tomatoes, 4 lg. - **
4 oz	113g	Green chile peppers - ***
4 teaspoons	20ml	Sugar
4 teaspoons	20ml	Vinegar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cinnamon - ground
1/8 teaspoon	0.6ml	Cloves - ground
1 tablespoon	15ml	Vegetable oil
6		Eggs - large
1 tablespoon	15ml	Water
1		Avocado - large

Recipe Instructions

* 1 1/2 cups of the fine noodles should be 3 oz. ** Tomatoes should be peeled, cored and chopped. *** Use 1 4-oz can of green chile peppers that have been rinsed, seeded and chopped.

In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4 minutes or until lightly browned, stirring constantly. Remove the noodles from the skillet, reserving the oil. Reserve the noodles. Cook the onion and garlic in the reserved oil until tender. Stir in the tomatoes, chile peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling then reduce the heat. Boil gently, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, cook the browned noodles in a large amount of boiling salted water until tender, about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of oil just until hot. Carefully break the eggs into the skillet, sprinkle with a little salt and pepper. When the whites are set and the edges are cooked, add the 1 tbls of water. Cover and cook the eggs until they are done as you like them. Combine the noodles and half of the tomato sauce, transfer to a heated platter. Arrange the eggs on top the noodles. Spoon the remaini ng tomato mixture over the eggs. Seed, peel and slice the avocado. Arrange the slices in a sunburst fashion over the eggs and serve hot.

Source:
Mrs. Tom Dudley, Comanche, Tx Garden Club Cookbook

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