Huevos Rancheros Bowls with Homemade Pico de Gallo

What inspires you to get out of your cooking comfort zone? For me, busting a kitchen rut can be tough. My recipes Pinterest board is full of scrumptious culinary ideas, but more often than not, time and energy keep me from actually trying them. The best motivation I've found for getting creative come dinnertime is to bring new ingredients into my house—because if I've paid for something you can be darn sure I'm going to use it. A new veggie at the farmer's market, an exotic spice blend at the Indian grocer, a cut of meat you've never tried before: they're all just memorable meals waiting to happen! 

That's why I was seriously jazzed when the kind folks at Hatchery challenged me to try a new recipe using items from in their tasting box. Hatchery works a lot like other subscription box services—you sign up to receive a curated package of samples each month—but they focus on artisan ingredients from independent makers around the country. Think bacon mayo from Brooklyn, chai spice nut butter from North Carolina, wood-fired Vermont maple syrup. It's the type of stuff you may never try otherwise, but that will stretch you in the kitchen and at the table! 

Mexican food is my all-time fave cuisine, so when I opened the chipotle hot sauce in my box I knew I'd be headed south of the border. Here in LA huevos rancheros are a brunch standard, yet they tend to sit in your stomach all day. So I concocted a lighter take! Polenta stands in for fried tortillas; a runny poached egg adds creamy texture and eliminates the need for a glut of cheese; and the two form a gooey bed for a host of toppings. This huevos rancheros bowl boasts all the flavors of the original and satisfies at any time of day!

Plus this was the perfect opportunity to share my homemade pico de gallo recipe with you guys! Nothing beats fresh pico. I make a big batch every week to enjoy on everything from salads to crudites to tacos. My sweetheart is of Mexican descent and he taught me his family's recipe. I tweaked it to make it my own, and now I'm giving it to you so you can hone your version! 'Cause at the end of the day, that's what makes cooking such a satisfying endeavor. You take what you're given—be it an ingredient or a recipe—and transform it into a delicious vehicle for self-expression!

Huevos Rancheros Bowls with Homemade Pico de Gallo
(serves four)
For the Pico
2 cups diced tomatoes (2-3 medium)
1/2 cup diced white onion (about 1/2 medium)
1 seeded and diced serrano pepper (jalapeño works too)
1 fistful chopped cilantro
juice of 1 lime
1/2 tsp salt
1/4 tsp garlic powder (I prefer powder to fresh garlic as it won't overwhelm the salsa)
For the Bowls
1 cup uncooked polenta
1/4 cup cotija cheese (an aged, salty Mexican cheese, or you can sub parmesan)
1-2 poached eggs per person (here's how to make the perfect poached egg!)
toppings: canned black beans, sliced avocado or guac, chili powder, chipotle sauce, you name it!

Combine pico de gallo ingredients and toss to combine. Flavor is best when made a few hours in advance but it's not necessary. Cook polenta according to package instructions, then crumble cotija into pot and whisk until melted. The strong flavor of cotija is perfect for healthy Mexican cooking as you don't need a large quantity for impact! Assemble each bowl with 1/2 cup polenta, 1-2 eggs, and all the toppings your bowl will hold.