Huevos Divorciados Recipe

Prepare and soften chilies

Remove stems and seeds from guajillo chilies. Toast them briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; let soak 15 minutes until softened. Reserve 1/4 cup of the soaking liquid.

Roast aromatics

In the same dry skillet, char the roma tomatoes and quartered onion over medium-high heat until blistered and softened, about 5–7 minutes, turning so they blister evenly. Lightly char the garlic cloves (skin on) for 1–2 minutes—remove and let cool.

Blend sauce

Drain chilies (reserve soaking liquid). In a blender, combine softened guajillos, roasted tomatoes, onion, roasted garlic (peeled), cumin, oregano, 1 tsp salt, 1/4 tsp black pepper and 1/4–1/2 cup chicken or vegetable broth. Blend until smooth. If too thick, add up to 2 tbsp reserved soaking liquid for texture and brightness. Taste and add 1/2 tbsp lime juice if desired.

Cook sauce

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Carefully pour the blended sauce in (it may splatter); simmer gently 6–8 minutes, stirring occasionally, until flavors meld and raw edge is cooked. Adjust salt to taste. Keep warm.

Roast tomatillos and pepper

Char the husked tomatillos and the whole jalapeño (or serrano) in a dry skillet or under a broiler until blistered and softened, 6–8 minutes, turning to char evenly. Remove and let cool slightly.

Blend and finish

In a blender, combine roasted tomatillos, roasted jalapeño (seeded if less heat desired), 1 clove garlic, 2 tbsp cilantro, 1/2 tbsp lime juice and 3/4 tsp salt. Blend to a slightly chunky/smooth consistency. Taste and adjust salt/lime. Heat 1 tablespoon oil in a small pan, add the blended salsa and simmer 3–4 minutes to round the flavors. Keep warm.

In a small saucepan, heat 1/2 tablespoon oil over medium heat. Add rinsed rice and stir to coat and toast slightly for 1 minute. Add 1 cup water or broth and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork. Keep warm.

Combine the diced tomato, 1/4 diced onion, 2 tbsp chopped cilantro, minced jalapeño (if using), 1/2 tbsp lime juice and 1/4 tsp salt in a bowl. Mix and let sit 5–10 minutes to meld flavors. Taste and adjust seasoning. Keep chilled or at room temperature.

Fry the eggs

Heat 1 tablespoon vegetable oil or butter in a nonstick skillet over medium. Crack two eggs into the pan. Cook sunny-side up until whites are set and edges are slightly crisp but yolks still runny, about 3–4 minutes. For over-easy, flip gently and cook 15–30 seconds more. Season eggs with a pinch of salt and 1 tsp Tajín while hot.

Plate

On a plate, place the fluffed white rice slightly off-center. Spoon about 1/3–1/2 cup warm guajillo red sauce on one side of the plate and 1/3–1/2 cup warm tomatillo green sauce on the other, creating a visible divide (the classic 'divorced' presentation). Top the rice center with pico de gallo (2–3 tablespoons). Gently place the fried eggs over the sauces so one egg rests in the red sauce and one in the green.

Garnish and serve

Sprinkle remaining cilantro leaves over the plate and add an extra dusting of Tajín to taste. Serve immediately so yolks remain runny and sauces warm.