Huevos Divorciados Recipe

 

Prep: 15 mins

Cook: 25 mins

Cooling: 20 mins

Total: 60 mins

Servings: 2 servings

Yield: 4 eggs

Huevos divorciados, or "divorced eggs," is a classic Mexican breakfast dish featuring two fried eggs, one topped with red salsa (salsa roja) and the other with green salsa (salsa verde). This dish is typically served with a side of refried beans or chorizo and garnished with cotija cheese, red onion, and avocado. It's a delicious way to enjoy both types of salsa in one meal.

Ingredients

For the Salsa Verde:

• 1 pound tomatillos, coarsely chopped
• 1/4 cup white onion, diced
• 1 garlic clove, minced
• 1 jalapeño pepper, minced
• 1/2 cup water
• 1/2 cup cilantro, coarsely chopped
• Kosher salt, to taste

For the Salsa Roja:

• 1 dried guajillo pepper, or similar dried pepper
• 1 pound tomatoes, coarsely chopped
• 1/4 cup white onion, coarsely chopped
• 1 garlic clove, minced
• 1/2 cup water
• Kosher salt, to taste

For the Eggs:

• 1 tablespoon vegetable oil, more as needed
• 4 large eggs
• 1/2 red onion, thinly sliced (optional, for garnish)
• 1 ripe avocado, sliced (optional, for garnish)
• 2 tablespoons cotija cheese, grated (optional, for garnish)
• 2 corn tortillas (optional, for serving)

Steps to Make It

Make the Salsa Verde:

1. Gather the ingredients.

2. In a large saucepan, combine tomatillos, onion, garlic, jalapeño, and water. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes. Allow to cool for about 10 minutes.

3. Transfer the ingredients to a blender. Add cilantro and salt to taste. Blend to desired consistency. Set aside.

Make the Salsa Roja:

1. Gather the ingredients.

2. Stem and deseed the guajillo chiles. Coarsely chop the chiles.

3. In another large saucepan, combine guajillo chiles, tomatoes, onion, garlic, and water. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes. Allow to cool for about 10 minutes.

4. Transfer the ingredients to a clean blender. Add salt to taste. Blend to desired consistency. Set aside.

Make the Eggs and Serve:

1. Gather the ingredients.

2. Heat oil in a large non-stick skillet over medium heat until it shimmers.

3. Fry the eggs, in batches if necessary, according to your preference.

4. Place two eggs in the center of each plate. Cover one egg with salsa verde and the other egg with salsa roja.

5. Garnish with onion, avocado, cotija cheese, and tortillas. Serve immediately.

Tips

Handling Chiles with Caution:

• Wash hands thoroughly after handling chiles. Consider using gloves or wrapping hands in plastic bags to protect yourself. Oils from the chiles can irritate your eyes and nose if you touch your face after handling chiles.

Caution When Blending Hot Ingredients:

• Steam expands quickly in a blender and can cause splattering or burns. To prevent this, fill the blender only one-third of the way, vent the top, and cover with a folded kitchen towel while blending.

How to Store and Freeze

• Storing Salsas: Pour each sauce into a small, airtight container and refrigerate for 3 to 4 days.
• Freezing Salsas: Pour into freezer bags, seal well, and freeze for up to one month. Defrost overnight in the refrigerator before using.

Nutrition Facts (per serving)

• Calories: 355
• Fat: 19g
• Carbs: 32g
• Protein: 18g

Enjoy your Huevos Divorciados with the delightful combination of both salsas for a flavorful and colorful meal!