Hey there. Hi there. Ho there.

You’re probably over all these greetings of “Happy New Year!” You haven’t heard it from me yet, so Happy New Year!

You know what’s the worst? Besides soggy cereal, cold tea, being out of shampoo, spoiled milk, dead clock batteries, and burned cookies? Monotonous days of the same old junk. Even if I quite enjoy that junk, doing it every day is a huge buzz-kill.

Favorite things done every day become routine. They turn into something no longer special or worth enthusiastic anticipation and what good is that. Really?

That’s something I’m not trying to do.

And here with a brand new year, there is a feeling of freshness – clarity almost. With this new start, we all have a metaphorical starting line. The end goal is beyond reach at this point but the abstract idea has firmly taken hold. When crossing the finish line in December 2013 {whoa, buddy!} I hope to deepen my own self-love and try new things, to have new experiences, and new adventures. I intend to embrace more of the excitement of life, for I have been good and serious for far too long. After all, it’s my last year of college, man!

In 2013, I hope to have completed the following:

• Run in 3 races
• Cook my way through a cookbook
• Apply for graduation
• Influence someone’s life for the better

We’ll see how these three bullet points play out. For now, let’s focus on something more relevant: this morning. More specifically, this post.

I could post {what I was going to post} about this fluffy cup o’ whipped banana oatmeal. I wanted to start out the year with something that I love…but how boring is that? Even if I topped it with brown sugar, cinnamon, white chocolate chips, and chocolate covered pretzels, it’s still the same old cup o’ oatmeal I scarf down every morning. That would be very unadventurous and plain of me. So, I will spare you. This time.

Instead, let’s talk about something new. Let’s talk about breakfast. Let’s talk about eggs. Let’s talk about Eggs in Purgatory. Exciting things, right??

Wait, what in the world? Eggs in purgatory: what does that even mean?

Eggs in Purgatory is this fantastic concoction of tomato sauce and poached eggs. Essentially it’s a fancy-smancy name for eggs poached in tomato sauce that is best eaten for brunch, lunch, or dinner. So in the name of another new year, I toast a glass to new things. Clink. Did you clink my glass? You better have, otherwise I just clinked my glass to no one…

Eggs baked in tomato sauce
recipe inspired by Smitten Kitchen
Recipe yield: one serving

1/2 cup tomato sauce {you can use your favorite variety or try making your own}
1 egg
garlic salt, to taste
pepper, to taste
red pepper flakes, to taste {optional}
fresh basil leaves, torn {optional}
feta cheese {optional}

In a very small saucepan, bring the tomato sauce to a simmer over medium-low heat. Once simmering, use a spoon to dig a little nest in the middle of the sauce. Crack the egg here and season with garlic salt, pepper, and red pepper flakes, if using. Cover and cook until the egg yolks are just set. Gently remove from the heat and sprinkle with the torn basil leaves and feta cheese if you swing that way. Serve with toast and wilted greens.

And just because I like to show you guys how much I enjoyed eating this dish:

Success!