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!
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.
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.
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.
- 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.
The Step By Step Recipe
Make The Red Salsa:
Make The Green Salsa
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.
Place 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.
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!
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!
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.
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.
Divorced eggs (huevos divorciados)
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
- 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 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
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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!
such a nice recipe! yummy! here to support new friend
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!
Wow, this is fantastic! I can’t decide if I like the red or green more!
This is the perfect egg dish. Amazing!
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.
Oh wow, these eggs look amazing. All my favourite flavours.