So, yeah, I don’t really eat breakfast foods, per se.  I know, I’m odd.  I’m told that on a regular basis.  I used to eat breakfast foods.  I used to eat pancakes, french toast and waffles until I realized that those delicious yet sugary carbs were exactly the reason I was crashing and feeling crappy by midmorning.  Again, I tend to have low blood sugar and reactive hypoglycemia and the worst thing I can do is start out the day with a metric ton of sugar pouring into my bloodstream.  So I stopped eating those.  Eggs tend to make me sick, and I only ever ate them scrambled anyway and not very often.  And breakfast meats like sausage and bacon are full of fat, which I tend to avoid not only due to my preference for eating somewhat healthy but also because meat tends to make me sick to my stomach for some unknown reason, and the fattier the meat, the worse it is (I know, I know, I’m so oddly delicate, right?).  So I avoid breakfast foods.  We go out to brunch on the weekend and my husband gets an omelet or french toast…I get a chicken caesar salad.  Or a gyro.  Go out with coworkers during the week; they get bagels and cream cheese, I get chicken salad.  That’s just sort of the way I am.  Besides, in my opinion, lunch foods are way superior–and more varied–than breakfast anyway.

But this particular breakfast recipe, that I got originally from Whole Foods  and then edited, does really appeal to me, and not just because of its awesome name.  Josh regularly makes a salsa, egg and chorizo breakfast mixture for himself on the weekends, but that’s too heavy for me.  This was just right—a deliciously spicy tomato sauce surrounding perfectly cooked through eggs.  I serve it with black beans and cheese on the side; Josh eats it with tortillas.  There are a lot of ways to customize it, but I’ve only begun experimenting.  We’ll see what else I come up with.

Eggs in Purgatory

1 tablespoon canola oil
3 to 4 cloves garlic, finely chopped
1 tablespoon chopped jalapeño pepper
1 Anaheim or small green pepper, seeded and chopped
1 small yellow onion, finely chopped
1 (28-ounce) can diced fire-roasted crushed tomatoes
1 teaspoon salt
Red chile powder to taste
1/2 teaspoon garlic powder
1/4 cup chopped cilantro, plus more for garnish
1/2 to 1 cup chicken broth
4 to 6 cage-free eggs
1 avocado, peeled, pitted and sliced
1/4 cup shredded Monterey Jack cheese

Method
Heat a large sauté pan over medium heat. Add oil, garlic, peppers and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Stir in tomatoes, salt, chile powder, garlic powder and cilantro; simmer for 10 minutes.

Add enough broth to thin out the sauce, then bring to a simmer. Crack eggs into sauce, leaving space between each egg. Cover and poach eggs until egg whites are opaque and yolks are light yellow, about 10 minutes.

Top with avocado and cheese and serve.