Huevos Divorciados
Huevos Divorciados is a traditional Mexican breakfast dish featuring two fried eggs with each side served with different salsas, typically one red and one green, symbolizing ‘divorced’ eggs.
Nutrition
Calories: 250cal
Carbohydrate: 20g
Protein: 12g
Fat: 16g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
2 Servings
Ingredients
- 4 eggs
- 2 tablespoons vegetable oil
- 2 corn tortillas
- 1/2 cup red salsa
- 1/2 cup green salsa
- 1/4 cup refried beans
- Salt to taste
- Black pepper to taste
- Crumbled cotija cheese (optional)
- Chopped cilantro (optional)
Instructions
- Warm the refried beans in a small pot over low heat. Stir occasionally until they’re heated through.
- Heat one tablespoon of vegetable oil in a frying pan over medium-high heat. Once hot, fry the corn tortillas until they are golden and crisp. This should take about 30 seconds on each side. Remove and drain them on a paper towel.
- In the same pan, reduce the heat to medium and add the remaining tablespoon of oil. Crack the eggs into the pan, being careful not to break the yolks. Season with salt and pepper.
- Cook the eggs over medium heat until the whites are set but the yolks are still runny, about 3 to 4 minutes. You can also flip them to cook longer if you prefer firmer yolks.
- To assemble, place each fried tortilla on a plate. Spread a layer of refried beans on each tortilla.
- Carefully place two fried eggs on top of the beans on each tortilla.
- Pour red salsa over one egg on each plate, and green salsa over the other egg. The salsas should not mix, keeping the eggs ‘divorced’.
- Garnish with crumbled cotija cheese and chopped cilantro if desired. Serve immediately.
