SUNFLOWER EGGS

Servings: 6
Ingredients:

3 oz Uncooked Fine Noodles; *
2 tb Vegetable Oil
3/4 c  Onion; Chopped
1    Clove Garlic; Minced
3 c  Tomatoes; 4 Lg., **
4 oz Green Chile Peppers; ***
4 ts Sugar
4 ts Vinegar
1 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
1 tb Vegetable Oil
6    Eggs; Large
1 tb Water
1    Avocado; Large

* 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 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.