Huevos Divorciados

Name: Huevos Divorciados
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large Eggs; 4 Corn Tortillas; 2 tbsp Neutral Oil, for frying tortillas and eggs; 3 Roma Tomatoes; 1/4 small White Onion; 1 clove of Garlic; 2 Serrano Chiles, stems removed; 8 medium Tomatillos, husks removed, rinsed; 1/4 small White Onion; 1 clove of Garlic; 2 Serrano Chiles, stems removed; 10g Cilantro, a small handful; 1 1/2 cups Cooked Pinto Beans, with a little cooking liquid; 1 tbsp Lard, or 2 tbsp neutral oil; 1/4 small White Onion, finely chopped; 50g Queso Fresco, crumbled; 2 tbsp White Onion, finely chopped; 2 tbsp Cilantro, chopped; Some Salt, to taste; Some Salt, to taste; Some Salt, to taste; Some Salt, to taste

Huevos Divorciados is a vibrant Mexican breakfast of two fried eggs separated by contrasting salsas—one red and one green—served with warm tortillas, creamy refried beans and crumbled queso fresco. Bright, tangy salsas and a scattering of fresh onion and cilantro make each bite lively and satisfying. It’s a colorful, comforting plate that’s perfect for a weekend morning or a relaxed brunch.

Huevos Divorciados is a vibrant Mexican breakfast of two fried eggs separated by contrasting salsas—one red and one green—served w... Show more

Traditional Mexican Recipe

Health Grade

S- · Outstanding

Rating

4.2

Time

1 hr

Price

3,39 €

Calories

921 kcal

healthy

nutritious

gluten free

high protein

Method

Wash the produce

Rinse the Roma Tomatoes, Tomatillos, Serrano Chiles, and Cilantro under cool water, then pat them dry so the hot salsa bases don't splatter later.

Chop the onion

Peel the White Onion and Garlic, then finely chop the onion and lightly smash the garlic cloves. Keep the onion divided into small piles for the red salsa, green salsa, beans, and garnish.

Simmer the salsas

Set out two small saucepans. In one, combine the tomatoes with a little of the onion, one smashed garlic clove, and two serranos; in the other, combine the tomatillos with the remaining onion, garlic, and serranos. Add just enough water to barely cover each batch, leave the pans uncovered, bring them to a simmer over medium-high heat, and cook 10 minutes until the tomatoes are very soft and the tomatillos look dull and tender.

Blend the salsas

Carefully puree the red mixture with an immersion blender until smooth or slightly rustic, then blend the green mixture with the cilantro until bright and spoonable. Loosen each salsa with a spoonful of its cooking liquid if needed, then taste and season with Salt so both sauces are lively and well balanced.

Mash the beans

Warm the Lard in a skillet over medium heat, then add the reserved onion and cook for 1 minute until it softens. Stir in the Cooked Pinto Beans with their cooking liquid and keep mashing and stirring for 5 minutes more, seasoning with salt, until the mixture is thick, creamy, and spreadable.

Fry the tortillas

Pour the Neutral Oil into a skillet and heat it over medium. Fry the Corn Tortillas one or two at a time, turning once, until they are lightly blistered and crisp at the edges, about 1 minute per side. Move them to paper towels and keep them warm.

Fry the eggs

Add a little more oil if the skillet looks dry, then crack in the Eggs. Cook them sunny-side up over medium-low heat until the whites are set and the yolks are still runny, about 3 to 4 minutes; spoon a little hot oil over the whites or cover the pan for the last minute if you want the tops set without flipping.

Assemble the plates

Spoon the beans onto warm plates, set the tortillas on top or alongside them, and place one fried egg on each tortilla. Spoon the red salsa over one egg and the green salsa over the other so the sauces stay beautifully separate, then finish with the Queso Fresco, the chopped onion, and the cilantro. Serve right away while everything is hot and the yolks are still soft.