i was the recipient of a huge windfall, and now you get to reap the benefits as well.  one of my friends at crossfit gave me a ton of tomatoes, chili peppers, and eggplant from his garden, so you will see that the next few recipes will have have a common theme.

this is a brunch (i don't believe in breakfast) recipe that has stewed tomatoes, garlic, and chili peppers as the base for poached eggs.  you can make the tomato stew ahead of time and add fresh eggs to save time.

(click on any of the photos for the full recipe)

i started with a variety of different tomatoes.  at some point, i will do a blog post about the different kinds of tomatoes out there, but here you can use whichever you can get your hands on.  keep in mind that your end result will be influenced by the specific variety that you use.

cut everything down roughly.  in this case, you actually want "inconsistency" so that some parts are more well cooked than others.

toss them in a pan and sprinkle some earthy spice.  i like a combination of cumin, coriander powder, and chili powder.

cook it down such that the tomatoes give off water and deconstruct. the more you cook it, the thicker it will be.

poach your eggs.  watch my video on poached eggs for a tutorial on how to easily poach eggs.

spoon some of the sauce into a plate and lay the poached eggs on top.  drizzle some of the sauce over the eggs, and garnish with fresh cilantro.