Huevos Divorciados (divorced eggs)

Huevos Divorciados recipe is perfect to start your day. Two sunny-side-up eggs are placed on a tortilla and drizzled with homemade salsa roja and salsa verde.

Our recipe includes a step by step for both salsas (and a VIDEO!), so keep reading if you want to know how to make this delicious Mexican breakfast!

Huevos divorciados. Aka divorced eggs.

What are Huevos Divorciados?

Huevos divorciados (known in English as divorced eggs) is a Mexican traditional breakfast made with fried eggs placed on a tortilla and drizzled with two types of sauces: Red and green.

Think of huevos rancheros but using two delicious homemade salsas instead of one.

The name comes from the way the eggs are served: Separated with two different salsas and with some side dishes in between to create a barrier.

Closeup on divorced eggs.

How are they served?

Those delicious huevos divorciados, or divorced eggs, (however you want to call them) are traditionally served with refried beans, red rice, fried potatoes or papas con chorizo, avocado slices, queso fresco, etc.

For drinking, cafe de olla is a must, orange juice, and maybe a glass of cold milk to tone down the spiciness.

Huevos divorciados served with cafe de olla.

The Salsas

Let’s talk about salsas. We know that homemade salsas are the key to this recipe. Really. If you go with store-bought salsas yes, you can have a good breakfast and that’s it. But, if you make your own salsas….well, you will bring divorced eggs right to the next level.

Homemade salsas can be as spicy as you want or not spicy at all, you can also control how many seasonings you add, so you don’t end with that unpleasant cumin taste that many Mexican store-bought salsas have (balance, my friends).

And best of all: You can try various recipes until you come with your own version.

Two jars with salsas for huevos divorciados.
  • Red Salsa: Made with tomatoes and red chilies of various types, it can be spicy, mildly spicy, or not spicy at all. Seasonings may vary as well, so the cooking method (boiled, roasted, fried, or even raw). I’ll leave you below my favorite recipe, BUT, you can also use salsa de molcajete or tomatillo red chili salsa for your huevos divorciados.
  • Green Salsa: Made with tomatillos, green chilies, and cilantro. You can use any type of green chili peppers you have available and as the red salsa, it can be cooked in different ways. This salsa has a subtle sour taste and a delicious aroma thanks to the fresh cilantro.

The Tortillas

Corn tortillas are traditionally used for making huevos divorciados (or many other Mexican eggs breakfasts).

Flour tortillas absorb too much oil when fried so I don’t recommend using them. You can choose whether to use store-bought tortillas or make your own. Check out our recipe for gluten-free corn tortillas.

Tortillas on a dark wooden surface with text overlay.

The Step By Step Recipe

Make The Red Salsa:

  • Heat a cast-iron skillet or a comal over medium heat until smoky. Add tomatoes and onions. Roast until veggies are soft and have some charred marks. Add chilies and quickly roast those as well, be careful because chile de árbol burns easily.
  • Add tomatoes, onions, garlic, and chilies. Pour 1 cup of water and blend until smooth.
  • Heat two tablespoons of oil over medium-low heat in a saucepan. Add sauce, and season with chicken bouillon, and salt to taste. Bring to a boil and cook for 10 minutes over medium-low heat. Keep it warm until needed.
A colagge with two photos with salsa roja process.

Make The Green Salsa

  • Place tomatillos in a saucepan. Cover with water and cook until soft. Remove from water and place on a plate. Allow to cool down.
  • Add tomatillos, chilies, garlic, onion, and cilantro in a blender. Add 1 cup of water and blend until smooth.
  • Heat two tablespoons of oil in a medium saucepan. Pour in the salsa and season with salt and chicken bouillon. Let the salsa simmer for 5 minutes then set aside and keep it warm until needed.
Collage with salsa verde (green salsa) making process.

Make the divorced eggs

In a non-stick frying pan add oil and heat it over medium heat. Add first one tortilla and fry for a few seconds on each side. Tortillas should be slightly crunchy on the borders but still soft in the middle.

Frying a tortilla in a pan with oil.

Place fried tortilla in a plate lined with kitchen paper towels. Repeat until all tortillas are used.

Three fried tortillas on a plate lined with kitchen paper towels.

Distribute two fried tortillas on each plate, leaving a small gap between them.

Now, fry eggs to your liking (with yolk running, over easy, well-cooked, etc). You can fry one by one or two at a time, what’s easier for you. I love my fried eggs with crispy bits!

A egg frying sunny-side-up on a pan.

Place one egg on each tortilla. Then, add refried beans to the gap between eggs to create a barrier. Load them up with salsas, one type on each egg on the plate. Sprinkle with queso fresco and enjoy!

A plate with two eggs loaded with salsas and refried beans on the middle.

What to do with salsas leftovers?

Did you end with salsas leftovers? No worries, besides making more huevos divorciados the next morning, you can use your salsas to serve with other delicious breakfasts such as eggs and ham, huevos a la Mexicana, or green beans and eggs (huevos con ejotes).

Twist it!

Add a twist to your divorced eggs by adding some extras, for example, Mexican chorizo, a dollop of Mexican cream, hash potatoes, or ham are all a nice addition to this recipe.

Two man hands with utensils over huevos divorciados served with refried beans and potatoes. Around two bowls with salsas and corn chips, coffee, and orange juice on a glass.
Huevos divorciados with potatoes.

Make Ahead

You can make both salsas up to 3 days ahead, place in containers and keep them in the fridge. The day you want to eat huevos divorciados, just reheat salsas in the stove or microwave and use them as the recipe calls.

Also, you can freeze salsas for up to 3 months, thaw them overnight and have them ready for breakfast the next morning!

Watch How To Make It

Did you know? – Mexicans love eggs for breakfast. Take a look at our selection of Mexican breakfasts recipes where you can find similar recipes.

Huevos divorciados. Aka divorced eggs recipe.

Divorced eggs (huevos divorciados)

Get your day started with those delicious mexican divorced eggs. Drizzled with two types of sauces and served with refried beans those eggs are a nice choice for a sunday brunch.
PREP 20 minutes
COOK 25 minutes
TOTAL 45 minutes
5 from 7 votes
Print Pin Rate
Servings: 4
Author: Maricruz

Ingredients 

For the red salsa

  • 3 medium tomatoes
  • 4 chile de arból peppers (or more, to taste)
  • ½ medium onion (halved)
  • 1 garlic clove (peeled)
  • 2 Tbsp vegetable oil
  • 1 tsp chicken bouillon
  • salt (to taste)

For green salsa

  • 2 cups cooked tomatillos (about 1 pound)
  • 5 green chillies (stems removed)
  • fresh cilantro (a handful)
  • ½ medium onion (halved)
  • 1 garlic clove (peeled)
  • 2 Tbsp vegetable oil
  • 1 tsp chicken bouillon
  • salt (to taste)

For huevos divorciados

To serve

Instructions

Make red salsa

  • Roast tomatoes and onions until soft and charred spots appears.
  • Add chilies and quickly roast those as well, be careful because chile de árbol burns easily.
  • Place all in a blender with garlic, add 1 cup of water and blend until smooth.
  • Heat oil over medium-low heat in a saucepan. Add sauce, and season with chicken bouillon, and salt to taste.
  • Bring to a boil and cook for 10 minutes over medium-low heat. Keep it warm until needed.

Make green salsa

  • Place cooked tomatillos, chilies, garlic, onion, and cilantro in a blender.
  • Add 1 cup of water and blend until smooth.
  • Heat oil in a medium saucepan. Pour in the salsa and season with salt and chicken bouillon.
  • Let the salsa simmer for 5 minutes. Keep it warm until needed.

Make divorced eggs

  • Heat oil in a non-stick pan over medium heat.
  • Add first one tortilla and fry for a few seconds on each side until tortilla is slightly crunchy on the borders but still soft in the middle.
  • Place the fried tortilla in a plate lined with kitchen paper towels. Repeat until all tortillas are used.
  • Distribute two fried tortillas on each plate, leaving a small gap between them.
  • Fry eggs to your liking (with yolk running, over easy).
  • Place one egg on each tortilla.
  • Add refried beans on the gap between eggs to create a barrier.
  • Load eggs with salsas, one type on each egg on the plate.
  • Sprinkle with queso fresco and serve.
Nutrition
Calories: 346kcal | Carbohydrates: 33g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 562mg | Potassium: 491mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1442IU | Vitamin C: 22mg | Calcium: 100mg | Iron: 3mg
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Recipe Rating




7 Comments

  1. 5 stars
    Once you have the sauces done and stored in the fridge takes way less time, but how long can I keep them in the fridge? I did enjoyed a lot this eggs, I think not only for breakfast! It’s incredible the uses of the tortilla, thank you for sharing this!

  2. 5 stars
    I’ve always loved this breakfast dish and ordered it all the time in the past when we traveled to Mexico, can’t wait to recreate at home now!

  3. 5 stars
    I bet my oldest would love these. Problem would be the salsa, I think he’d eat it long before it made it into the recipe so I’d have to make extra of it.