Huevos Divorciados

A classic play on the ever-popular huevos rancheros, this Mexican dish features two eggs with fried tortillas, served with two separate ("divorced") salsas.

Note that the recipe is very easily scaled up to serve any quantity.

Course Breakfast

Cuisine Mexican

Keyword Eggs with salsa, Mexican eggs

Prep Time 5

Cook Time 10

Total Time 15

Servings plate

Calories 428kcal

Ingredients

2 large eggs
2 corn tortillas
2 tsp vegetable oil
pinch salt
2 tbsp salsa roja (red salsa) homemade or store-bought
2 tbsp salsa verde (green salsa) homemade or store-bought
1/4 cup refried beans (optional)
cotija or queso fresco (optional)
cilantro chopped (optional)

US Customary - Metric

Instructions

Preheat a skillet over medium heat. Add a tortilla and fry one side for 30-45 seconds, or until it's a little toasted and nicely flexible. Flip the tortilla and fry for another 20 seconds, then set it aside on the serving plate and repeat the process with the second tortilla.
Increase the heat to high and add the vegetable oil. Add the eggs to the hot pan, season with salt, and fry to desired doneness. For this recipe, I like a soft yolk and firm whites, so I let the bottoms crisp up in the oil, then cover the pan with a lid for 30 seconds or so to finish firming up the whites.
Plate the finished eggs on the tortillas. Top one egg with salsa roja, and one with salsa verde. If you're using refried beans, you can serve them on the side, or make a little partition between the two eggs for added drama. Top with cotija or queso fresco and a sprinkling of cilantro.

Notes

While it's most common to use a cooked red salsa here, you could substitute a fresh pico de gallo too.

Nutrition