Sunflower Eggs
Submitted by pawiles
Mexican-style fried eggs over toasted noodles with a spiced tomato-chile sauce and sliced avocado arranged in a sunburst pattern. A striking, flavorful brunch dish ready in 35 minutes.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
35 minPart huevos rancheros, part pasta dish, entirely its own thing.
Fine noodles get pan-toasted until golden, then boiled and tossed with a homemade tomato sauce spiked with green chiles, cinnamon, and cloves. Fried eggs go right on top, more sauce gets spooned over, and sliced avocado fans out across the plate like rays of sunshine.
The presentation alone is worth the effort, but it’s the warm spices in that sauce that make this truly memorable. Sweet, tangy, and just a little smoky.
Chef Tips
- Toast the noodles slowly and stir constantly. They go from golden to burned in seconds.
- The cinnamon and cloves are subtle but essential. They give the tomato sauce an unexpected warmth that separates this from ordinary salsa.
- Cook the eggs to your liking, but runny yolks are the move here. They melt into the noodles and sauce.
- Fan the avocado slices while they’re still cold. Warm avocado is harder to slice cleanly.
Ingredients
Directions
In a medium skillet, cook the noodles in the 2 tablespoons 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 tablespoon 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 tablespoon 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.
Comments
