Marriage might be the ultimate union between people, but Huevos Divorciados (literally, “divorced eggs”) is the dang best combination of salsas and eggs that you’ll ever try. Don’t let the name scare you – this is one of the tastiest, easiest Mexican breakfasts around.
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TOTAL TIME: 15 MIN
– 2 tablespoons canola oil – 2 eggs – 2 corn tortillas – 2 tablespoons olive oil – Kosher salt – 1/4 cup Salsa Verde – 1/4 cup Salsa Casera, ranchero sauce, or your favorite red salsa – 1/2 cup refried beans
Step 1 – Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden, but still pliable. Drain on paper towels.
Step 2 – To assemble, place fried tortilla on a serving plate; spoon on some refried beans, top with cooked eggs (any style).
Step 3 – Ladle a generous amount of salsa verde over one of the eggs and red sauce over the other.
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