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.
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.
Serving: 1grams | Calories: 438kcal
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