• Serves 4
• Pico de Gallo:
• 3 Roma tomatoes, seeds removed & small diced
• 2 tablespoons minced onion
• 1 clove minced farlic
• ½ jalapeño, seeds removed and minced
• ½ lime, juiced
• Salt to taste

Mix all ingredients. This part is best if assembled a few hours before serving.

• Avocado Mash:
• 2 ripe avocados
• ½ lime, juiced
• Salt to taste

Mash with a fork until creamy yet still chunky.

• Other ingredients:
• 8 eggs, soft poached
• 2 cups cooked Bhutanese red rice (follow package instructions)
• 1 head romaine, chopped
• 1 bunch of cilantro, leaves picked
• 1 cup pickled jalapeños (store bought or home made)
• 1 cup crumbled cotija cheese
• Olive oil

To Assemble:  

Toss the pico de gallo with a small handful of romaine per person (this is not a salad so no need to offer a ton of lettuce).  This mixture goes on the bottom of the bowl, making sure each bowl gets enough pico de gallo.  On top of that, your warm red rice, then your perfectly poached eggs.  This is garnished with a heaping spoonful of avocado spread, a sprinkle of crumbled cotija cheese, a few pickled jalapeno and some fresh leaves of cilantro.