Huevos Divorciados Recipe
The Huevos Divorciados is an authentic Mexican egg dish featuring two divorced eggs sunny side up with “each egg going its separate way,” served under two different sauces, salsa verde and salsa roja nestled on two separate, crispy corn tortillas, and refried beans.
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Ingredients
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Eggs and Tortillas
Salsa Verde
Salsa Roja
Refried Beans
Method
Preparing the Salsas
- 1
Make Salsa Verde
In a saucepan, combine tomatillos, jalapeño pepper, and garlic cloves. Add enough water to cover the ingredients and bring to a boil. Cook for about 10 minutes until softened. Drain and blend with fresh cilantro, lime juice, and salt until smooth. Set aside.
- 2
Cooking the Eggs and Tortillas
- 3
Fry the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet, cooking them sunny side up until the whites are set but yolks are still runny. Season with salt to taste.
- 4
Prepare the Tortillas
In another skillet, warm the corn tortillas over medium-low heat for about 30 seconds on each side until they are crispy but not burnt.
Heating the Refried Beans
- 5
Prepare Refried Beans
In a small saucepan, combine the canned refried beans and water. Heat over medium heat, stirring occasionally until warmed through. Season with salt to taste.
Assembling the Dish
- 6
Plate the Huevos Divorciados
On each plate, place a crispy tortilla. Carefully place one sunny side up egg on each tortilla. Drizzle one egg with salsa verde and the other with salsa roja. Serve with a side of the warm refried beans.
