Huevos Divorciados
Whenever I have the time I like to treat to “el dueño de mis quincenas” to a nice lunch for two. Today he hasn’t been feeling well, so I thought to make him feel better by cooking one of his favourite eggs, “Huevos divorciados” (divorced eggs).
These delicious eggs are so easy to make and they are just absolutely amazing. They are called divorced eggs because they have two different salsas (red and green) and they are separated by refried beans. My dad, who was the master of Mexican breakfasts, used to make them at home and I used to love the way he used to do the red salsa, using arbor chillies and red tomatoes, so the good thing about these eggs is that you can add more of your favourite salsa whenever you want.
Let me know if you make them this weekend. Remember your feedback is important to me.
Love,
Karla
Huevos Divorciados
Ingredients
To make the red salsa
- 4 arbol chillies
- 2 medium tomatoes
- ¼ white onion peeled
- 1 garlic clove peeled
- ½ tsp salt
- 2 cups water
To make the salsa verde
- 4 tomatillos small, fresh
- 1 jalapeño fresh
- ¼ white onion peeled
- 1 garlic clove peeled
- 2 tbsp fresh coriander
- ½ tsp salt
- 2 cups water
To serve
- 8 eggs fried to taste
- refried beans
- feta cheese crumbled
- corn tortillas warm
Instructions
- Start by cooking the salsas. In two saucepans place the ingredients of the red salsa and green salsa. The ingredients of the red salsa in one saucepan and for the green salsa in other (leave the fresh coriander and salt on the side to use later)
- Put the lid on and bring them to a boil. Put the heat down and simmer for 10 minutes. Once the ingredients are cool down, to make the red salsa, take the tomatoes, onion, chillies and garlico out of the water and place them in a Nutri bullet or use a hand blender, add salt and blend until smooth. Use some of the water that you cooked them in, if the salsa is to thick. Set aside
- Then take the tomatillos, jalapeño, onion and garlic out of the water and place them in a nutri bullet, add the fresh coriander and the salt and blend until smooth. Set aside.
- Heat the refried beans and tortillas.
- Fry the eggs. Two eggs per person, I like mine with a runny yolk, but my husband likes them with the yolk well done.
- Then place the eggs in a plate, cover one of the eggs with the red salsa and the other with the green salsa. Pour some refried bean on the middle and scatter some feta cheese.
- Enjoy them with warm homemade tortillas and a nice hot coffee.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.
Listo!
Provecho!
