Huevos Divorciados
The literal translation of the name for this typical Mexican dish is “divorced eggs”, which is a little puzzling since serving these eggs for breakfast would definitely contribute to lowering the divorce rate. But seriously, the name comes from the fact that the two fried eggs here go their separate ways in tickling your taste buds – a true enrichment for any breakfast table. Accompanied by black beans, these eggs provide a deliciously Mexican twist for every brunch.
If you favour one of the two salsas over the other, feel free to serve up both eggs the same way and reunite the pair as “huevos rancheros” – but that’s another Mexican culinary love story.
If you favour one of the two salsas over the other, feel free to serve up both eggs the same way and reunite the pair as “huevos rancheros” – but that’s another Mexican culinary love story.
Ingredients
4 eggs
2 Corn Tortillas María Dolores
½ jar of Salsa Roja María Dolores
½ jar of Salsa Verde María Dolores
2 tbsp oil for frying
2 Corn Tortillas María Dolores
½ jar of Salsa Roja María Dolores
½ jar of Salsa Verde María Dolores
2 tbsp oil for frying
Method
Heat the salsa roja and salsa verde in two saucepans on low heat.
Heat 1 tbsp of oil in a frying pan. Brown the tortillas on both sides for about 30 seconds, remove and cover to keep warm.
Add 1 tbsp of oil, crack the eggs and fry them until crispy on the outside.
Serve the fried eggs on the tortillas, pouring salsa roja over one and salsa verde over the other.
Serve with black beans.
Heat 1 tbsp of oil in a frying pan. Brown the tortillas on both sides for about 30 seconds, remove and cover to keep warm.
Add 1 tbsp of oil, crack the eggs and fry them until crispy on the outside.
Serve the fried eggs on the tortillas, pouring salsa roja over one and salsa verde over the other.
Serve with black beans.