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–+ servings
Huevos divorciados recipe.

Huevos Divorciados

author Maricruz Avalos Flores
4 servings
Get your day started with those delicious Mexican divorced eggs. Drizzled with two types of salsas and served with refried beans those eggs are a nice choice for a Sunday brunch.
prep 20 minutes
cook 25 minutes
total 45 minutes
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Ingredients 
Cups (US) - Metric

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

To serve

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
Serving: 1 serving (w/o sides) | Calories: 346kcal | Carbohydrates: 33g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 562mg | Potassium: 491mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1442IU | Vitamin C: 22mg | Calcium: 100mg | Iron: 3mg