📝 About This Recipe
A classic Mexican breakfast masterpiece, Huevos Divorciados or 'Divorced Eggs' features two fried eggs separated by a barrier of refried beans, each draped in a contrasting salsa. One egg is bathed in a vibrant, spicy Salsa Roja while the other enjoys a tangy, herbaceous Salsa Verde, representing a delicious conflict of flavors on a single plate. This dish is a celebration of Mexican heritage, offering a symphony of textures and heat levels that wake up the palate and the soul.
🥗 Ingredients
Salsa Roja (Red Sauce)
- 3 pieces Roma Tomatoes (ripe and halved)
- 2-3 pieces Arbol Chiles (dried, stems removed)
- 1 clove Garlic (unpeeled)
- 1/4 piece White Onion (thickly sliced)
- 1/2 teaspoon Salt (to taste)
Salsa Verde (Green Sauce)
- 5 pieces Tomatillos (husked and rinsed)
- 1 piece Serrano Pepper (stemmed)
- 1/4 cup Fresh Cilantro (loosely packed)
- 1/4 piece White Onion (chopped)
The Foundation & Eggs
- 4 pieces Corn Tortillas (fresh)
- 4 pieces Large Eggs (at room temperature)
- 1 cup Refried Black Beans (warmed and seasoned)
- 3 tablespoons Vegetable Oil (for frying)
For Garnish
- 1/4 cup Queso Fresco (crumbled)
- 1 piece Avocado (sliced)
- 1 sprig Fresh Cilantro (for decoration)
👨🍳 Instructions
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1
Place tomatoes, onion slice, garlic clove, and arbol chiles for the Salsa Roja on a dry skillet or comal over medium-high heat. Roast until charred and softened, about 8-10 minutes. Remove chiles early if they darken too quickly to avoid bitterness.
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2
Peel the roasted garlic. Blend the roasted tomatoes, onion, garlic, and chiles with a pinch of salt until smooth. Pour into a small saucepan and simmer for 5 minutes to thicken. Keep warm.
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3
For the Salsa Verde, place tomatillos and serrano pepper in a small pot of boiling water. Cook for 8-10 minutes until they turn a pale olive green and are soft but not bursting.
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4
Drain the tomatillos and pepper. Blend with the chopped onion and cilantro until slightly chunky or smooth, depending on your preference. Season with salt and simmer in a second saucepan for 5 minutes. Keep warm.
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5
In a small skillet, heat the refried beans over low heat. If they are too thick, add a splash of water or chicken broth to achieve a spreadable consistency.
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6
In a medium skillet, heat 1 tablespoon of oil. Lightly fry the corn tortillas for about 20 seconds per side. They should be soft and pliable, not crispy. Drain on paper towels.
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7
In the same skillet, add the remaining oil. Crack the eggs carefully into the pan. Fry them 'sunny-side up' until the whites are set but the yolks remain runny, about 2-3 minutes.
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8
Place two tortillas on each serving plate, slightly overlapping.
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9
Spread a generous line of warm refried beans down the center of the plate, creating a 'wall' between the two tortillas.
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10
Carefully place one fried egg onto each tortilla.
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11
Ladle the warm Salsa Roja over one egg and the Salsa Verde over the other egg, leaving the yolks visible if possible for a beautiful presentation.
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12
Sprinkle the crumbled queso fresco over the beans and garnish the plate with avocado slices and a sprig of cilantro. Serve immediately while the yolks are hot and liquid.
💡 Chef's Tips
Always use room temperature eggs to ensure the whites cook through before the yolk hardens. Don't skip the step of lightly frying the tortillas; this 'seals' them so they don't become soggy under the weight of the sauces. If you prefer less heat, remove the seeds from the serrano pepper and the arbol chiles before blending. For the most authentic flavor, use lard instead of vegetable oil for frying the tortillas and eggs. Ensure both sauces are warm before plating, as the assembly process can cool the dish down quickly.
🍽️ Serving Suggestions
Serve with a side of crispy 'totopos' (tortilla chips) for extra crunch. Pair with a warm cup of Café de Olla (spiced Mexican coffee) or a fresh Hibiscus Jamaica tea. A side of Mexican crema or sour cream can help balance the heat of the salsas. Warm bolillo rolls or crusty bread are perfect for mopping up the extra salsa and egg yolk. For a boozy brunch, a spicy Michelada is the ultimate companion to this savory dish.