Huevos Divorciados

5 (1 rating)

Huevos Divorciados

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.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch

Cuisine: Mexican

Servings:

Author: Yvette Marquez

Ingredients

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

Instructions

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.
To assemble, place fried tortilla on a serving plate; spoon on some refried beans, top with cooked eggs (any style).
Ladle a generous amount of salsa verde over one of the eggs and red sauce over the other.

Notes

Salsas: Store homemade salsas in airtight containers in the refrigerator for up to 5 days.
Refried Beans: Keep in an airtight container in the fridge for up to 3 days.
Eggs & Tortillas: Best cooked fresh, as reheating can alter the texture.
Shortcut Tip: For a quick and easy version, use your favorite jarred salsa instead of making homemade salsas. Canned refried beans also work great as a time-saver!

Nutrition