This 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.
What are Huevos Divorciados?
Huevos divorciados is a Mexican traditional breakfast made with fried eggs placed on a tortilla and drizzled with green and red sauce. The recipe is known in English as Divorced Eggs.
The dish name comes from the way the eggs are served, that’s it, separated with an accompaniment in the middle (usually refried beans), and each egg drizzled with a different salsa.
Think of huevos rancheros but using two delicious homemade salsas instead of one.
What Type Of Tortillas To Use
Corn tortillas are traditionally used for making this popular Mexican breakfast recipe because flour tortillas absorb too much oil when they are fried.
Also, flour tortillas become a little mushy when drizzled with salsa, but if you don’t mind of those two factors, go ahead and use flour tortillas.
You can choose whether to use store-bought tortillas or make your own. Check out our recipe for gluten-free corn tortillas.
The Salsas
Let’s talk about salsas. Those are game changers, and no brand of store-bought salsa will ever compare to a fresh, and tasty sauce made from scratch.
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.
It really takes little time to make them and they also store beautifully (read more below).
- 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 this recipe.
- Green Salsa: Made with tomatillos, jalapeño pepper or serrano chiles, and cilantro. You can use any type of green chili peppers you have available, and, just like the red salsa, it can be cooked in different ways. This salsa has a subtle sour taste and a herbaceous aroma thanks to the fresh cilantro.
How To Make Huevos Divorciados
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 one tortilla and fry for a few seconds on each side.
Tortillas should be slightly crispy on the sides but still soft in the middle.
Place the fried tortilla on a plate lined with kitchen paper towels to absorb excess oil. 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!
Recipe Notes
- Prepare your salsas first thing and have everything ready before you fry the tortillas and eggs. This Mexican breakfast is tastier when eaten freshly made.
- Add a twist to your divorced eggs by adding some extras, for example, Mexican chorizo, a dollop of Mexican crema, avocado slices, or ham.
- Did you end with salsas leftovers? No worries, besides making more huevos divorciados the next morning, you can use your salsas to prepare other delicious breakfasts like chilaquiles verdes!
How To Serve
Mexican divorced eggs are traditionally served with an accompaniment that is placed in the middle, usually refried beans.
But sometimes they are also served with other dishes, such as red rice, hash potatoes, guacamole, or papas con chorizo.
For drinking, cafe de olla is a must, orange juice, and maybe a glass of cold milk to tone down the spiciness.
Storage And Reheating Instructions
What to make ahead and enjoy huevos divorciados all week long? Here’s how:
- Salsas can be made ahead and stored in the fridge for up to 4-5 days or freeze for up to 3 months.
- Make sure you allow sauces to cool down before transferring them to a glass container with a tight lid before storing. Glass containers preserve better the flavors and aromas.
- Store-bought tortillas can be stored nicely wrapped in cling film for up to 10 days in the fridge or up to 3 months in the freezer.
- For eggs, ‘The Purposeful Pantry’ have an amazing post about how to preserve eggs, so don’t forget to check it up.
REHEAT:
- Thaw salsas and tortillas (if frozen) overnight in the fridge.
- Reheat salsas in a saucepan over medium heat on the stovetop while stirring from time to time.
- Or, reheat them in the microwave in 1-minute intervals until heated through.
- Tortillas don’t need to be reheated, just fry them as per recipe instructions.
Watch How To Make It
Did you know? – Mexicans love eggs for breakfast. Take a look at our selection of Mexican breakfast recipes where you can find other tasty options to start your day!
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 appear.
- 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, 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 oil in a non-stick pan over medium heat.
- Add a tortilla and fry for a few seconds on each side until the tortilla is slightly crispy on the sides but still soft in the middle.
- Place the fried tortilla on 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 to 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.
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!