Easy and Oh-So-Tasty Huevos Divorciados

Divorced Eggs, or Huevos Divorciados, are a wildly popular dish in Mexico. Our Easy and Oh-So-Tasty Huevos Divorciados, a riff on Huevos Rancheros, were originally created in the capital of the country. And although I don’t know all the details of the story, I am willing to bet the cook that came up with this great idea was one unwilling to give up one sauce or the other. She (or he) probably thought “The sky’s the limit. Why should I only enjoy one kind of salsa when I can have both?” Smart cook!

It is a safe bet to say that Huevos Rancheros, the famous Mexican dish, predate Huevos Divorciados. Huevos Rancheros call only for one kind of salsa: red. It combines tomatoes, onion, garlic, and Serrano or Jalapeno peppers. But with these amazingly Easy and Oh-So-Tasty Huevos Divorciados you can have two eggs, each dolloped with red and green salsas.

The “Divorced” part of the name refers not only to the two different salsas that top your eggs, but also to the refried bean barrier that prevents the salsas from mixing. This way, you don’t have to end up with a “brown” Salsa.

This dish is not only delicious, nutritious and filling but is also extremely visually appealing thanks in no small measure to the vibrant colors and the contrast of textures.

If you make your salsas at home, you get the added nutritional benefits of the ingredients. There are a bunch of antioxidants in the salsas. And may I remind you of the fact that eggs are actually good for you, after years of being blamed for everything, from high “bad” cholesterol levels, to the extinction of dinosaurs!

The tortillas underneath the eggs are traditionally quick-fried. They definitely taste better that way. I use virgin olive oil whenever I choose this method. However, if you are cutting your calories back, just warm them up and then proceed to assemble your dish.

Easy and Oh-So-Tasty Huevos Divorciados

Yazzy

Print Recipe

Total Time 40 minutes mins

Course Breakfast

Cuisine Mexican

Servings 4 servings

Ingredients

  

• For the Red Salsa:
• 4 units Roma tomatoes ripe
• 2 cloves garlic peeled
• 1/4 wedge White onion
• 1 unit Serrano pepper you can go ahead and seed and devein the pepper if you have low pungency tolerance. Wear gloves doing that.
• 1 cube chicken bouillon, or
• Salt and freshly ground pepper to taste
• some water, to facilitate the blending this will also make the sauce thinner if too thick.
• 1 tbsp olive oil
• For the Green Salsa:
• 6 units green tomatoes peeled and washed
• 2 cloves garlic peeled
• 1/4 wedge white onion
• 1 unit Serrano pepper you can go ahead and seed and devein the pepper if you have low pungency tolerance. Wear gloves doing that.
• 1 small bunch fresh cilantro washed
• 1 cube chicken bouillon, or
• Salt and pepper to taste
• some water, to facilitate the blending this will also make the sauce thinner if too thick.
• 1 tbsp olive oil optional, only if you fry the sauce
• 8 units soft, yellow corn tortillas
• 1 tbsp olive oil optional, you don't have to quick-fry the tortillas.
• 8 units fried eggs
• 1 cup refried black beans warm
• Queso fresco to sprinkle on the beans crumbled

Instructions

 

• Make the Red Salsa: Blend the red salsa ingredients with a little water until smooth. Heat up the olive oil in a skillet or saucepan and cook sauce until the lighter colored foam is gone. For a deeper, smokier flavor, you can bister the Roma tomatoes, garlic cloves, onion and pepper in a cast iron skillet and then process the ingredients in the blender, along with the bouillon, or salt and pepper.
• Make the Green Salsa: Blend the salsa ingredients with a little water in the blender until smooth. I prefer my Salsa Verde uncooked. However, if you want your sauce cooked, heat up the olive oil in a skillet or saucepan and cook sauce until the lighter colored foam is gone. For a deeper, smokier flavor, you can bister the green tomatoes, garlic cloves, onion and pepper in a cast iron skillet and then process the ingredients in the blender, along with the fresh cilantro and the bouillon, or salt and pepper.
• Keep your salsas warm. If you are quick-frying your tortillas, heat up the olive oil in a skillet. Then quickly fry the tortillas for about 10 seconds on each side, until just softened. You don't want them to get crispy. If you don't want to quick-fry your tortillas, just warm them up in the microwave right before assembling. Keep your quick-fried tortillas warm until ready to assemble your Huevos Divorciados.
• Quickly fry the eggs.
• Assemble your Huevos Divorciados: Place 2 tortillas on a large plate, so there is minimum overlap, place one fried egg on each tortilla. Spoon a refried black bean "barrier" between the eggs. Top the beans with some crumbled Queso Fresco. Dollop each each egg with salsa, one with Red Salsa and one with Green Salsa. Enjoy!