You are here

Sunflower Eggs

Mexican.Chef's picture
  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)
  Sugar 4 Teaspoon
  Vinegar 4 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cooking oil 1 Tablespoon
  Eggs 6
  Water 1 Tablespoon
  Avocado 1

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.

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2107 Calories from Fat 1006

% Daily Value*

Total Fat 115 g177.6%

Saturated Fat 22.5 g112.5%

Trans Fat 0.1 g

Cholesterol 1410 mg470%

Sodium 2902.3 mg120.9%

Total Carbohydrates 208 g69.4%

Dietary Fiber 33.4 g133.7%

Sugars 51.2 g

Protein 75 g149.4%

Vitamin A 161.8% Vitamin C 272.4%

Calcium 41.3% Iron 76.9%

*Based on a 2000 Calorie diet


Sunflower Eggs Recipe