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Divorced eggs (huevos divorciados)
author
Maricruz Avalos Flores
4
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
minutes
cook
25
minutes
minutes
total
45
minutes
minutes
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Ingredients
Cups (US)
-
Metric
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
Calories:
346
kcal
|
Carbohydrates:
33
g
|
Protein:
16
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
372
mg
|
Sodium:
562
mg
|
Potassium:
491
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1442
IU
|
Vitamin C:
22
mg
|
Calcium:
100
mg
|
Iron:
3
mg
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