Huevos Divorciados - Mexican Divorced Eggs

Huevos Divorciados – Mexican Divorced Eggs

Huevos divorciados, or “divorced eggs,” is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles (although sometimes, refried beans with tortilla chips are substituted) or served on a crisp fried tortilla. Typically, one egg is covered in salsa roja or salsa asada, while the other is covered in salsa verde, giving them distinct and complementary flavours.

Huevos Divorciados - Mexican Divorced Eggs
Huevos divorciados, or "divorced eggs," is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles (although sometimes, refried beans with tortilla chips are substituted) or served on a crisp fried tortilla. Typically, one egg is covered in salsa roja or salsa asada, while the other is covered in salsa verde, giving them distinct and complementary flavours.
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Ingredients
For salsa asada
  • 4 plum tomatoes, cored
  • 1 large shallot, peeled
  • 1 serrano chilli, stemmed
  • ¼ cup chicken broth or stock
  • salt and freshly ground black pepper, to taste
For salsa verde
  • 5 tomatillos, husked and rinsed (substitute with green tomatoes)
  • 1 chilli, halved (Anaheim, if available)
  • ½ small onion
  • 1 clove garlic, unpeeled
  • salt and freshly ground black pepper
For huevos rancheros
  • 2 tablespoons canola oil, divided
  • 2 (12 - 15 cm) corn tortillas
  • 4 large eggs
  • salt
Instructions
For the salsa asada
  1. Heat a medium skillet over medium heat. Add the tomatoes, shallots and chilli to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.
  2. Transfer the charred ingredients to a blender, add the broth and process until smooth.
  3. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red colour, 5 to 7 minutes.
  4. Season with salt and pepper.
For the salsa verde
  1. Heat a medium skillet over medium-high heat. Add the tomatillos, chilli, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes.
  2. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth.
  3. Season with salt and pepper.
For the Huevos Rancheros
  1. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.
  2. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side.
  3. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
To assemble
  1. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
  2. Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about ⅓ cup warm salsa asada over 1 egg and another ⅓ cup salsa verde over the other egg. Serve immediately.

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