Huevos Divorciados
Huevos Divorciados is a vibrant Mexican breakfast featuring two sunny-side-up eggs, each topped with a different salsa—red and green—for a fun, flavorful contrast. The dish is customizable, easy to make, and perfect for spicing up your morning routine. Served with tortillas, refried beans, and optional avocado, it's a colorful and satisfying way to start the day!
Ingredients
- Eggs: Fresh and organic if possible.
- Corn Tortillas: Lightly toasted or fried to your liking.
- Red Salsa Salsa Roja:
- Tomatoes
- Onion
- Garlic
- Dried chili peppers like guajillo or ancho
- Salt and pepper
- Green Salsa Salsa Verde:
- Tomatillos
- Jalapeño or serrano peppers
- Cilantro
- Onion
- Garlic
- Salt and pepper
- Refried Beans optional: For serving on the side.
- Avocado Slices optional: For an extra layer of creaminess.
Instructions
- Prepare the Salsas For the Red Salsa: In a skillet, roast tomatoes, onion, garlic, and dried chilies until charred. Combine roasted ingredients in a blender with salt and pepper. Blend until smooth.
- For the Green Salsa: Cook tomatillos and green peppers in boiling water until soft. Combine boiled ingredients with onion, garlic, cilantro, salt, and pepper. Blend until smooth.
- Cook the Tortillas: Lightly fry or toast the corn tortillas until they're crispy but still pliable. Place them on serving plates.
- Fry the Eggs: In a non-stick pan, fry the eggs to your preferred doneness—sunny side up is traditional for this dish.
- Assemble the Dish: Put one fried egg on each tortilla. Spoon red salsa over one egg and green salsa over the other. Add avocado slices or sprinkle with queso fresco for extra flavor. Accompany with refried beans on the side if desired.
Notes
- Customize the Heat: Adjust the spice level by using milder or hotter peppers in the salsas, based on your preference.
- Fresh Ingredients: Use fresh tomatillos, tomatoes, and chili peppers for the best flavor.
- Make Ahead: Prepare the salsas in advance and store them in the fridge for up to 3 days to save time.