Huevos Divorciados (divorced eggs)

Get your day started with those delicious mexican huevos divorciados (divorced eggs). Drizzled with two types of sauces and served with refried beans those eggs are a nice choice for a sunday brunch or a quick lunch for any day of the week.

Huevos divorciados (in english: divorced eggs) are basically fried eggs placed on a fried tortilla and drizzle with two types of sauces: Red and green.

The names comes from the way the eggs are served: Separated with two different sauces and with some side dish in between, normally refried beans, but also fried potatoes, chorizo, red rice, etc.

the sauces are normally spicy but that’s why I suggest to making your own and add as little spicy as you like.

Mexican style eggs

Mexicans loves having eggs for breakfast. There are so many recipes with eggs that is not hard to have a different dish every single morning for two or three months straight. Really.

Just to name a few, there are: huevos a la mexicana, huevos con jamón, huevos con queso, huevos con rajas, huevos motuleños, huevos a la albañil, huevos rancheros, huevos con chipotle, huevos en torta, huevos con arroz, huevos revueltos con frijoles, huevos con chorizo, huevos con salchicha, etc, etc, etc…see what I mean?

Huevos Divorciados Recipe

Make The Red Sauce:

In a sauce pan boil tomatoes and chillies. Let them cool and then peel tomatoes. Place them in a blender with onion, garlic and one cup of the cooking water. Blend until you have a smooth sauce.

In a medium sauce pan heat two tablespoons of oil over medium-low heat. Add sauce, then season with salt and pepper to taste. Bring to boil and cook for 10 minutes. Set aside.

Make The Green Sauce

Place tomatillos and green chillies in a sauce pan. Cover with water and cook until soft. Let them cool completely.

Place tomatillos, green chillies, garlic, onions and cilantro in a blender. Add one cup of water and blend until smooth.

Heat two tablespoons of oil in a medium sauce pan. Add green sauce and season with salt and pepper. Let the sauce simmer for 10 minutes then set aside.

• In a frying pan heat a good amount of oil and fry tortillas from both sides until soft (pay attention since tortillas doesn’t have to be crunchy).
• Place them onto a plate with paper towels. Then put two tortillas aside on each plate leaving a space in between.
• Add more oil to the pan and fry the eggs to your liking (with yolk running, well cook, etc). Place one egg onto each tortilla.
• Spoon green sauce over one of the eggs, then red sauce over the other.

How to serve?

Those delicious huevos divorciados, or divorced eggs, (however you want to call them) can be served with refried beans, red rice, fried potatoes, homemade chorizo, avocado, etc. Also, cafe de olla is a must, orange juice and even a glass of cold milk.

Sometimes, for more spiciness you can also add chile de arbol salsa! Or maybe serve with some guacamole or spanish red rice on the side.

How To Make Tortillas

If you’d like to make your own corn tortillas, don’t miss our video below!

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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 30 minutes

COOK 40 minutes

TOTAL 1 hour 10 minutes

4.75 from 4 votes

Print Pin Rate

Servings: 4

Author: Maricruz

Ingredients 

For the red sauce

• ▢ 3 tomatoes (about 300 gr)
• ▢ dry mexican hot chillies (to taste)
• ▢ ½ medium onion (50 gr) (halved)
• ▢ 1 garlic clove (peeled)
• ▢ olive oil
• ▢ salt & pepper

For the green sauce

• ▢ ½ lb fresh tomatillos (200 gr) (or canned tomatillos (400gr))
• ▢ green chillies (to taste)
• ▢ fresh cilantro (a handful)
• ▢ ½ medium onion (50 gr) (halved)
• ▢ 1 garlic clove (peeled)
• ▢ olive oil
• ▢ salt & peppers

For the divorced eggs

• ▢ 8 large eggs
• ▢ 8 corn tortillas
• ▢ olive oil

To serve

• ▢ refried beans
• ▢ fried potatoes
• ▢ chilaquiles

Instructions

Make the red sauce

• In a sauce pan boil tomatoes and chillies. Let them cool and peel tomatoes. Place them in a blender with onion, garlic and one cup of the cooking water. Blend until you have a smooth sauce.
• In a medium sauce pan heat two tablespoons of oil over medium-low heat. Add sauce and salt and pepper to taste. Bring to boil and cook for 10 minutes. Set aside.

Make the green sauce

• Place tomatillos and green chillies in a sauce pan. Cover with water and cook until soft. Let everything cool completely.
• Place tomatillos, green chillies, garlic, onions and cilantro in a blender. Add one cup of water and blend until smooth.
• Heat two tablespoons of oil in a medium sauce pan. Add green sauce, salt and pepper. Let the sauce simmer for 10 minutes then set aside.

Make the divorced eggs

• In a frying pan heat a good amount of oil and fry tortillas from both sides until soft (pay attention since tortillas doesn’t have to be crunchy). Place them onto a plate with paper towels. Then put two tortillas aside on each plate leaving a space in between.
• Add more oil to the pan and fry the eggs to your liking (with yolk running, well cook, etc). Place one egg onto each tortilla.
• Spoon green sauce over one of the eggs, then red sauce over the other.
• Serve with refried beans, fried potatoes, chilaquiles or red rice.

NOTES

If you have left over sauces put them in bowls and bring them in the table, so everyone can add more to the eggs if they want.

Nutrition

Serving: 1grams | Calories: 438kcal

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