Divorced Eggs Recipe
Two sunny side up eggs on top of corn tostadas and black beans with half red sauce and the other half green sauce. Topped with queso fresco and served with breakfast potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Breakfast Potatoes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced breakfast potatoes, sprinkle with salt and pepper, and cook until golden brown and tender, about 10-15 minutes. Stir occasionally to ensure even cooking.
- 2
Cook the Eggs
In a separate pan, heat 1 tablespoon of olive oil over medium-low heat. Crack the eggs into the pan, being careful not to break the yolks. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- 3
- 4
