Huevos Divorciados
Huevos Divorciados, or 'Divorced Eggs,' is a vibrant Mexican breakfast dish where two eggs, each adorned with a different salsa (one green, one red), are separated by a comforting layer of refried beans. It's a playful and delicious way to satisfy diverse salsa preferences.
🧂 Ingredients
- 2 Eggs(Large)
- 2 Corn tortillas(Regular size)
- 100 ml Salsa verde(Store-bought or homemade. Ensure it's a good quality, flavorful salsa.)
- 100 ml Salsa roja(Store-bought or homemade. Choose a salsa with a flavor profile you enjoy.)
- 1/2 cup Refried beans(Canned or homemade. Black or pinto beans are typical.)
- 30 g Queso fresco(Crumbled, for garnish. Feta or cotija cheese can be substituted.)
- 1 tbsp Vegetable oil(For frying eggs. Butter can also be used.)
👨🍳 Instructions
- 1
Prepare the refried beans: Heat the refried beans in a small saucepan over medium-low heat, stirring occasionally, until warmed through and smooth. If they are too thick, add a tablespoon of water or milk to reach a spreadable consistency. Keep warm.
⏱️ 5 minutes - 2
Warm the salsas: Gently warm the salsa verde and salsa roja in separate small saucepans over low heat, or microwave them briefly. This enhances their flavor and makes them more pleasant to eat. Do not boil.
⏱️ 3 minutes - 3
Warm the tortillas: Lightly warm the corn tortillas. You can do this by heating them for about 15-20 seconds per side in a dry skillet over medium heat, or by wrapping them in a damp paper towel and microwaving for 30 seconds until pliable.
⏱️ 2 minutes - 4
Fry the eggs: Heat the vegetable oil in a non-stick skillet over medium heat until shimmering. Carefully crack the eggs into the skillet, ensuring they don't touch. Fry sunny-side up for 3-4 minutes, or until the whites are set and the yolks are still runny. Season lightly with salt and pepper.
⏱️ 5 minutes - 5
Assemble the dish: On a serving plate, spread half of the warm refried beans in the center to create a base. Place one warm tortilla to the left of the beans and the other to the right.
⏱️ 1 minute - 6
Plate the eggs: Carefully slide one fried egg onto the tortilla on the left. Spoon a generous amount of warm salsa verde over this egg. Slide the second fried egg onto the tortilla on the right. Spoon a generous amount of warm salsa roja over this egg.
⏱️ 1 minute - 7
Garnish and serve: Sprinkle the crumbled queso fresco over the eggs and salsas. Serve immediately while everything is warm and the yolks are perfectly runny.
⏱️ 1 minute
💡 Pro Tips
- ✓The refried beans act as a delicious 'divorce' mediator, separating the two distinct salsa flavors.
- ✓Adjust the heat of your salsas to your preference. For a milder dish, use less salsa or a milder variety.
- ✓Ensure the egg yolks remain runny for the best texture and flavor experience.
- ✓Serve with a side of avocado slices or a dollop of crema for added richness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve over crispy fried tortilla strips for a chilaquiles-inspired version.
- Use different types of cheese, such as shredded Monterey Jack or a sprinkle of cotija.
- Add a side of grilled chorizo or bacon for a heartier meal.