Sunflower Eggs

Sunflower Eggs is a hearty and visually striking main course that blends Mexican spices with comforting egg and noodle textures. The dish begins with fine noodles lightly browned in oil, providing a nutty base for a rich, simmered tomato and green chile sauce seasoned with cinnamon and cloves. Fried eggs are nestled on top, then garnished with fresh avocado slices arranged in a beautiful sunburst pattern. This recipe offers a satisfying balance of savory, slightly sweet, and tangy flavors, making it perfect for a special weekend brunch or a unique weeknight dinner.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 833.2

Dietary: Vegan

Description

Sunflower Eggs is a hearty and visually striking main course that blends Mexican spices with comforting egg and noodle textures. The dish begins with fine noodles lightly browned in oil, providing a nutty base for a rich, simmered tomato and green chile sauce seasoned with cinnamon and cloves. Fried eggs are nestled on top, then garnished with fresh avocado slices arranged in a beautiful sunburst pattern. This recipe offers a satisfying balance of savory, slightly sweet, and tangy flavors, making it perfect for a special weekend brunch or a unique weeknight dinner.

Ingredients

Uncooked Fine Noodles
Vegetable Oil
Onion, Chopped
Clove Garlic, Minced
Tomatoes, Chopped (from approx. 4 large)
Green Chile Peppers, Rinsed, Seeded, and Chopped
Sugar
Vinegar
Salt
Cinnamon, Ground
Cloves, Ground
Vegetable Oil
Eggs, Large
Water
Avocado, Large

Directions

1
Heat 2 tablespoons of vegetable oil in a medium skillet over medium heat.
2
Add the uncooked fine noodles to the hot oil and cook, stirring constantly, for 3 to 4 minutes until lightly browned.
3
Remove the browned noodles from the skillet and set aside, reserving the oil in the pan.
4
Add the chopped onion and minced garlic to the reserved oil in the skillet.
5
Cook the onion and garlic, stirring occasionally, until the onion is tender and translucent.
6
Stir in the chopped tomatoes, green chile peppers, sugar, vinegar, salt, cinnamon, and ground cloves.
7
Bring the mixture to a boil, then reduce the heat to low.
8
Simmer uncovered for about 15 minutes, stirring occasionally, until the sauce is slightly thickened.
9
Meanwhile, bring a large pot of salted water to a rolling boil.
10
Cook the browned noodles in the boiling water for 7 to 8 minutes until tender.
11
Drain the noodles well and set aside.
12
In a separate large skillet, heat 1 tablespoon of vegetable oil over medium heat.
13
Carefully crack the eggs into the skillet, spacing them evenly.
14
Sprinkle the eggs lightly with salt and pepper.
15
Cook until the whites are set and the edges are firm.
16
Add 1 tablespoon of water to the skillet and immediately cover with a lid.
17
Cook until the eggs are done to your liking, usually about 2 to 3 minutes for soft yolks.
18
Combine the cooked noodles with half of the tomato sauce in a bowl and toss to coat.
19
Transfer the sauced noodles to a heated serving platter, spreading them out to form a base.
20
Arrange the fried eggs on top of the noodles.
21
Spoon the remaining tomato sauce over the eggs.
22
Seed, peel, and slice the avocado.
23
Arrange the avocado slices in a sunburst pattern over the eggs.
24
Serve immediately while hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 833.2kcal

% Daily Value *
Total Fat 40.1g62%
Saturated Fat 8.6g43%
Cholesterol 575.4mg192%
Sodium 5521.1mg231%
Total Carbohydrate 104.9g35%
Dietary Fiber 31.2g125%
Sugars 16.7g
Protein 41.9g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sunflower-eggs/