Huevos Divorciados
Elevate your breakfast game with a vibrant plate of *huevos divorciados*, a classic Mexican dish that translates to "divorced eggs." Perfect for mornings when you can't decide between tangy green tomatillo salsa and smoky red tomato salsa, this recipe serves up the best of both worlds. Two crispy corn tortillas are layered with creamy refried beans, sunny-side-up eggs, and each salsa on either side, creating a beautiful contrast of flavors and colors. Garnished with optional creamy avocado slices and crumbled Cotija cheese, this dish is as visually striking as it is delicious. With just 35 minutes of prep and cook time, this satisfying and flavorful breakfast is an easy way to bring a taste of Mexico into your kitchen.
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Recipe Information
Ingredients
- 2 large Eggs
- 2 whole Corn tortillas
- 1 cup Refried beans
- 3 medium Tomatoes
- 1 whole Jalapeño pepper
- 1 small White onion
- 1 clove Garlic
- 2 tablespoons Cilantro
- 5 medium Tomatillos
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 whole Avocado (optional, for garnish)
- 2 tablespoons Cotija cheese (optional, for garnish)
Instructions
Prepare the red salsa: In a saucepan, boil the tomatoes, half of the onion, and the jalapeño pepper for 7-10 minutes or until softened. Transfer to a blender, add half the garlic clove, a tablespoon of cilantro, and a pinch of salt. Blend until smooth. Set aside.
Prepare the green salsa: Remove the husks from the tomatillos and rinse them under warm water. In a saucepan, boil the tomatillos, the other half of the onion, and the remaining garlic clove for 7-10 minutes or until softened. Transfer to a blender, add a tablespoon of cilantro and a pinch of salt. Blend until smooth. Set aside.
Fry the corn tortillas: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Fry each tortilla for about 30 seconds per side or until slightly crispy. Drain on a paper towel and set aside.
Cook the eggs: In the same skillet, heat the remaining tablespoon of oil. Crack the eggs into the skillet and cook sunny-side up until the whites are set but the yolks are still runny. Lightly season with salt and pepper.
Assemble the dish: Place the fried tortillas on a plate. Spread refried beans on each tortilla. Place one fried egg on each tortilla.
Pour the red salsa over one of the eggs and the green salsa over the other egg, keeping them separated on the plate to represent their 'divorce.'
Garnish the plate with slices of avocado and a sprinkle of Cotija cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 16.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
