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!
