Huevos divorciados are wonderfully, almost unbelievably easy to make. If you can fry an egg, you can make huevos divorciados.  Now, that being said, I've got a couple of tips - because I always have a couple of tips.  Read on - or jump right in by heading to the recipe card below.

There's a pretty good chance that you already know exactly how you like your eggs done, in which case... just ignore me and move on.  But if you're a little on the fence about how best to cook the eggs for this recipe, allow me to make a suggestion.

When it comes to a frying eggs, we tend to pay the most attention to the yolk - i.e. whether or not it's left runny.  This is an important choice of course, but there's another factor that gets left out of the conversation all-too-often: crispiness.  You can fry an egg at relatively low heat for a soft, uniform look, or fry it at high heat with extra oil to really crisp it up.  Some will insist that fried eggs should be delicate and soft, but I personally live for the crispy bits, and I think they're awesome with tortillas.  Crispy-bottomed fried eggs have the added advantage of being easier and faster to make too.

Unless you want your eggs flipped (i.e. over easy/medium/hard), I recommend frying the eggs with a skillet that has a lid, as it will help us to properly set the whites.  Preheat a skillet over high heat and add vegetable oil.  Don't be afraid to be generous with the oil, especially if your pan isn't non-stick.  Let the oil get very hot, then add an egg (cooking one at a time is easiest, but if you're feeling daring you can do multiples).  Reduce the heat to medium and fry until the edges are looking browned and nicely crispy, then put the lid on the pan.  This will trap heat in the pan and allow the whites to set - the longer you leave the pan on, the firmer the egg will be.  The eggs you see in the pictures here were covered for about a minute.

If you don't have a lid for your frying pan, you can simply flip the eggs and cook them to your desired level of doneness.  That being said, you might have a lid whether you know it or not; a domed lid from a medium-sized pot or pan can be placed right into the frying pan to cover the egg itself, rather than the whole pan.

I honestly didn't realize how much salt was added to store-bought salsa before I made this recipe.  This is going to vary from brand to brand, but as a general rule, shelf-stable pre-made salsa has a fair bit of salt added (and much more than homemade).  If you're looking to keep your sodium intake down, I strongly recommend either making your own salsa, or looking for a low-salt salsa in stores.  Try looking in the refrigerated section for fresh salsas, as these will often have less added salt (which is part of why the reason they're refrigerated).

If you want to make your own salsas, there are plenty of recipes out there.  For salsa verde, I love Pati Jinich's recipe.  Red salsas are really variable, so don't be afraid to experiment.  I like a simple charred tomato salsa - this one from Good Housekeeping is a great starting point, and you can omit the cilantro if it's not your thing.  Charred veggie salsas are fantastic and very easy, with a flavour that's generally way better than anything you'll find in stores.  I char my ingredients on my barbecue, which is wonderfully quick, and ideal in the summer, but you can use the oven too.

Add or subtract from the this meal as you see fit.  I like refried beans (black or pinto) a lot here, but if you don't have/like them you can leave them out.  I love cilantro so it's a natural fit for me, but if you're in the "it tastes like soap" camp, you can swap it for parsley or just leave it out.  Queso fresco is a nice little touch, but if it's hard to find you could use a little goat cheese, sour cream, or just omit it (sensing a trend?).  Avocado, red onion, and lime wouldn't be out of place either.

Corn tortillas are 100% the go-to standard for huevos divorciados and other Mexican egg breakfasts.  You could use small flour tortillas, but unless you have a particularly compelling reason to do so, I wouldn't both to make the swap.  If you do use flour tortillas, it's worth being aware that they are higher in fat and calories than their corny compatriots.  They're also not gluten-free, but hopefully you already knew that.