Bring the low sodium vegetable broth to a boil in a small saucepan over high heat. Once boiling, add the dry split peas and reduce heat to a simmer. Allow to simmer for 15-20 minutes or until all liquid has been absorbed. Remove from heat and allow to cool briefly.

As split peas are cooking, heat a small nonstick skillet over medium-high heat. Once pan is heated, add the eggs and scramble until fully cooked. Add the adobo sauce (with chipotle peppers if using) and stir to combine. Remove from heat and allow to cool as peas finish cooking.

Line up 4 empty mason jars or other containers with air-tight lids. Evenly divide the cooked split peas between the four jars (slightly more than 1/2 cup per jar). Next, layer the spicy scrambled eggs. Divide evenly between the four jars. Add the next layers in this order: fresh spinach, halved cherry tomatoes, diced avocado. Divide each evenly between the four jars.

Allow to cool longer if necessary, then seal and store in the refrigerator until ready to serve (up to 5 days). To reheat, microwave in 20 second increments in glass jar. Or, if jars contain metal, transfer to a microwave safe bowl to reheat.