📝 About This Recipe
A classic of the Mexican breakfast table, Huevos Divorciados features two fried eggs 'separated' by a flavorful barrier of refried beans, each draped in a contrasting salsa: one vibrant Salsa Verde and one smoky Salsa Roja. This dish represents the beautiful duality of Mexican cuisine, offering a perfect balance of tangy, spicy, and savory notes. It is a visually stunning and deeply satisfying way to start your day with authentic cantina-style flair.
🥗 Ingredients
Salsa Roja (Red Sauce)
- 3 pieces Roma tomatoes (ripe and halved)
- 1 piece Serrano pepper (stem removed)
- 1 clove Garlic (unpeeled for roasting)
- 1/4 piece White onion
Salsa Verde (Green Sauce)
- 5 pieces Tomatillos (husked and rinsed)
- 1 piece Jalapeño pepper (halved)
- 1/4 cup Fresh cilantro (packed)
- to taste Salt
The Foundation
- 4 pieces Corn tortillas (standard size)
- 4 pieces Large eggs (fresh, room temperature)
- 1 cup Refried beans (warm, preferably black or pinto)
- 3 tablespoons Vegetable oil (for frying)
Garnish
- 2 tablespoons Queso Fresco (crumbled)
- 1 tablespoon Crema Mexicana (for drizzling)
- 1 sprig Fresh cilantro leaves (chopped)
👨🍳 Instructions
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1
Preheat a dry cast-iron skillet or comal over medium-high heat. Place the tomatoes, 1/4 onion, serrano, and unpeeled garlic for the Salsa Roja on the skillet. Roast until charred on all sides (about 8-10 minutes).
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2
In a small saucepan, cover the tomatillos and jalapeño with water. Bring to a boil and simmer for 8-10 minutes until the tomatillos turn a pale olive green and are soft but not bursting.
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3
Make the Salsa Roja: Peel the roasted garlic. Place the charred tomatoes, onion, serrano, and garlic in a blender. Pulse until slightly chunky. Pour into a small bowl, season with salt, and set aside.
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4
Make the Salsa Verde: Drain the boiled tomatillos and jalapeño. Place them in the blender with the fresh cilantro and a pinch of salt. Blend until smooth. Pour into another small bowl and set aside.
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5
Heat 1 tablespoon of oil in a clean skillet. Lightly fry the corn tortillas for about 20 seconds per side. They should be soft and pliable, not crispy. Drain on paper towels and keep warm.
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6
In the same skillet, add another tablespoon of oil. Fry the eggs two at a time, sunny-side up. Cook until the whites are set but the yolks remain runny (about 3 minutes).
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7
While the eggs cook, heat your refried beans in a small pot or microwave until piping hot. If they are too thick, add a splash of water to make them spreadable.
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8
Place two warm tortillas on each serving plate, side by side but slightly overlapping in the center.
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9
Spread a generous line of refried beans down the middle of the plate, acting as the 'wall' between the two tortillas.
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10
Carefully place one fried egg on each tortilla.
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11
Ladle the warm Salsa Roja over one egg and the warm Salsa Verde over the other egg, leaving the yolks visible if preferred.
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12
Garnish the central bean 'wall' with crumbled queso fresco and a sprinkle of cilantro. Drizzle a little crema over the sauces if desired and serve immediately.
💡 Chef's Tips
Use room temperature eggs to ensure the whites cook through before the yolk hardens. Don't skip roasting the vegetables for the red salsa; that char provides the essential smoky depth. If your salsas have cooled down, give them a quick 30-second simmer in a pan before plating. For a more authentic 'divorce,' ensure the two sauces never touch—the beans must be a sturdy barrier. If you prefer a spicier kick, leave the seeds in the serrano and jalapeño peppers.
🍽️ Serving Suggestions
Serve with a side of crispy totopos (tortilla chips) for scooping up extra sauce. Pair with a hot cup of Café de Olla (spiced Mexican coffee) for a traditional experience. A side of sliced avocado or guacamole adds a lovely creamy texture to the plate. Freshly squeezed orange juice or a cold Hibiscus tea (Agua de Jamaica) cuts through the richness beautifully.