|Fine noodles||1 1⁄2 Cup (24 tbs)|
|Cooking oil||2 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||4 Large, peeled, cored, and chopped|
|Canned green chili peppers||4 Ounce, rinsed, seeded, and chopped (1 Can)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Cooking oil||1 Tablespoon|
In medium skillet cook noodles in the 2 tablespoons hot oil 3 to 4 minutes or till lightly browned, stirring constantly.
Remove noodles from skillet, reserving oil; set noodles aside.
Cook onion and garlic in reserved oil till tender.
Stir in tomatoes, chili peppers, sugar, vinegar, salt, cinnamon, and cloves.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 15 minutes or till slightly thickened, stirring occasionally.
Meanwhile, cook the browned noodles in large amount of boiling salted water till tender, 7 to 8 minutes; drain.
In skillet heat the 1 tablespoon oil.
Carefully break eggs into skillet; sprinkle with a little salt and pepper.
When whites are set and edges cooked, add the 1 tablespoon water.
Cover skillet and cook eggs to desired doneness.
Combine noodles and half of the tomato sauce; transfer to platter.
Arrange eggs atop noodles.
Spoon remaining tomato mixture over.
Seed, peel, and slice avocado.
Arrange slices sunburst-fashion over eggs.