Recipe:

Eggs in Purgatory

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Serves 4

Secret Ingredient: Whole Foods Market Eggs

One bite and you'll think you've died and gone to heaven. The hot and spicy flavors of this dish not only reward your taste buds, but your decision to choose Whole Foods Market Cage-Free eggs as well. Serve with Chipotle Orange Black Beans and Peppery Brunch Potatoes. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

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 tomatoes
1 teaspoon salt
Red chile powder to taste
1/2 teaspoon garlic powder
1/4 cup chopped cilantro, plus more for garnish
Juice of 1 lime
1 teaspoon balsamic vinegar
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
1 lime, cut into wedges
Hot sauce to taste
4 corn tortillas, warmed

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.
Stir in lime juice and vinegar.

Carefully purée sauce in blender, in batches if necessary, then return to pan. 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.

Transfer to plates and serve topped with avocado and cheese. Garnish with cilantro and lime wedges and serve with hot sauce and tortillas on the side.

Nutrition

Per serving (about 15oz/422g-wt.): 350 calories (180 from fat), 20g total fat, 4.5g saturated fat, 275mg cholesterol, 900mg sodium, 31g total carbohydrate (8g dietary fiber, 9g sugar), 14g protein

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