------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Sunflower Eggs
 Categories: Eggs Main dish Mexican Vegetables  
   Servings:  6
 
       3 oz Uncooked Fine Noodles; * 
       2 tb Vegetable Oil 
     3/4 c  Onion; Chopped 
       1 ea 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 ea Eggs; Large 
       1 tb Water 
       1 ea 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.
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   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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