Huevos divorciados are the perfect breakfast if you’re looking for something full of flavor and personality. Two sunny-side-up eggs, sitting on crispy tortillas, each topped with its own salsa—one red, one green.
This dish is a staple in every Mexican household (including mine), and it’s super popular at restaurants too, usually served with a warm cup of café de olla and a refreshing glass of orange juice.
I make the recipe just the way my mom taught me, and now it’s one of my family’s favorite weekend breakfasts.
It’s something that never fails to bring everyone together at the table, and we always look forward to it.
So, let me show you step by step how to make these divorced eggs breakfast at home!
Ingredients Needed
Before we get cooking, let’s talk about what you’ll need. This is a simple dish, but the ingredients make all the difference, so fresh is best!
- For the red salsa: You’ll need fresh tomatoes, chile de árbol, onion, garlic, vegetable oil, chicken bouillon, salt.
- For the green salsa: Tomatillos (use fresh or canned), green chilies, fresh cilantro, onion, garlic, vegetable oil, chicken bouillon, salt.
- Eggs: Traditionally, Mexican divorced eggs are assembled with sunny side up eggs.
- Corn Tortillas: You can use homemade tortillas or speed up the recipe with store-bought tortillas.
- Vegetable Oil: For lightly frying the tortillas and cooking the eggs to perfection.
How To Make Huevos Divorciados
Make the red salsa
First up, get those tomatoes and onions nice and charred. This is what gives the salsa its depth.
Now, toss in the dried chile de árbol for a quick roast. But listen, these little guys burn fast, so give them a few seconds, then get them out of there before they turn into bitter little firecrackers.
Everything goes into the blender: roasted goodness, a clove of garlic, and about a cup of water. Blend until smooth, unless you like a chunky salsa, in which case, pulse it a bit and call it rustic.
Now, heat a bit of oil in a saucepan, pour in your salsa, and season with a pinch of salt and a little chicken bouillon.
Let it bubble away for 10 minutes. It should thicken up slightly and smell amazing. Set it aside and resist the urge to eat it with a spoon (or don’t, I’m not here to judge).
Make the green salsa
Just grab your cooked tomatillos (they should be soft and kinda dull in color), chilies, garlic, onion, and a handful of cilantro, and toss it all in the blender with a cup of water. Blend it till it’s smooth and gorgeous.
Heat up a little oil in a pan, pour in the salsa, and season with salt and a bit of chicken bouillon. Let it simmer for about 5 minutes until it deepens in flavor. That’s it! Green salsa done.
Fry the tortillas & eggs
Heat some oil in a non-stick pan and lightly fry your tortillas, just enough so they get a little crispy on the edges but stay soft in the middle.
Set them on a plate lined with paper towels while you finish the rest.
Now, fry your eggs just the way you like them. Runny yolk?
Perfect. Over hard? I mean… okay. Just don’t scramble them, this dish has rules.
Assemble
Place two tortillas on a plate, slightly apart. Scoop some refried beans in between the tortillas.
Put one fried egg on each tortilla and pour red salsa over one egg and green salsa over the other. Sprinkle with queso fresco for that salty, creamy finish.
And there you have it, the ultimate huevos divorciados recipe, perfect for breakfast, brunch, or any time you want a plate of pure joy.
Serving Suggestions
Huevos divorciados always come with a little something in the middle, usually refried beans, because let’s be honest, those salsas need a buffer zone.
But sometimes, I like to switch things up! Red rice? Perfect if you’re extra hungry. Crispy hash browns? Yes, please. A side of guacamole or papas con chorizo? Now we’re talking!
And let’s not forget the drinks! Mexican coffee is my go-to, with its warm cinnamon flavor, it just feels like a cozy Mexican breakfast.
If you need something refreshing, fresh orange juice is a classic. And hey, if your spice tolerance is still a work in progress, a cold glass of milk will save you from the fiery salsa aftermath.
Give it a try, mix and match your favorites, and let me know how it goes! What’s your go-to side for huevos divorciados? I’d love to hear!
Storing
Want to enjoy huevos divorciados all week? Here’s how to prep ahead:
- Salsas: stay fresh in the fridge for 4-5 days or frozen for up to 3 months. Let them cool before storing in a glass container with a tight lid, it keeps flavors so much better!
- Tortillas: last up to 10 days in the fridge or 3 months in the freezer if wrapped tightly.
Easy, right? Now you’ve got a breakfast win, any day of the week!
More Breakfast Recipes
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Huevos Divorciados
Ingredients
For the red salsa
- 3 medium tomatoes
- 4 chile de arból peppers
- 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
- 8 large eggs
- 8 corn tortillas
- vegetable oil
To serve
- refried beans
- queso fresco
Instructions
Make red salsa
- Roast tomatoes and onions until soft and charred spots appear. Add chilies and quickly roast those as well, be careful because chile de árbol burns easily.
- Place everything 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, then set aside.
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, then set aside.
Make divorced eggs
- Heat some oil in a non-stick pan over medium heat. Fry the tortillas one by one until slightly crispy on the side but still soft in the middle.
- Place the tortillas on a plate lined with kitchen paper towels to remove excess oil.
- Fry eggs to your liking (with yolk running, over easy). Set aside.
- Distribute two fried tortillas on each plate then arrange the fried eggs on top.
- Add refried beans in the middle and then load one egg with red salsa and the other with green salsa. Serve immediately with sprinkled cheese.
Notes
- Salsas can be made ahead and stored in the fridge for up to 4-5 days or freeze for up to 3 months.
- Add a twist to your divorced eggs by adding some extras, for example, Mexican chorizo, a dollop of Mexican crema, avocado slices, or ham.
- Save your salsas leftovers to make more huevos divorciados the next morning or use them to make another dish like chilaquiles.
Nutrition Information
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I think the recipe will be great after I find out what green chilies u used. Did u buy what green chili pepper? Or a can of green chilies ?
Hi Caren, I mostly use a mix of fresh jalapeño and serrano peppers, but I’ve made the salsa also with other types of green chili peppers (the ones in the picture are Thai green chilies).
As long as they’re slightly hot you can use pretty much any type of fresh green chili pepper available to you.
Hope that helps and you can enjoy those huevos divorciados because they are really good! :)
Oh wow, these eggs look amazing. All my favourite flavours.
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.
This is the perfect egg dish. Amazing!
Wow, this is fantastic! I can’t decide if I like the red or green more!
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!
such a nice recipe! yummy! here to support new friend
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!