INGREDIENTS

INSTRUCTIONS

*     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
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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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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