|3 ounces||Uncooked Fine Noodles; *|
|2 tablespoons||Vegetable Oil|
|¾ cup||Onion; Chopped|
|1 each||Clove Garlic; Minced|
|3 cups||Tomatoes; 4 Lg., **|
|4 ounces||Green Chile Peppers; ***|
|¼ teaspoon||Cinnamon; Ground|
|⅛ teaspoon||Cloves; Ground|
|1 tablespoon||Vegetable Oil|
|6 eaches||Eggs; Large|
|1 each||Avocado; Large|
* 1½ 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 remaining tomato mixture over the eggs. Seed, peel and slice the avocado. Arrange the slices in a sunburst fashion over the eggs and serve hot.
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