Sunflower eggs
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Sunflower eggs
  Eggs    Breakfast    Mexican    Vegetables  
Last updated 6/12/2012 12:56:37 AM. Recipe ID 18896. Report a problem with this recipe.
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      Title: Sunflower eggs
 Categories: Breakfast, Main dish, Mexican, Vegetables
      Yield: 6 Servings
 
      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.
 




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Recipe ID 18896 (Apr 03, 2005)

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