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Huevos Divorciados

Servings 4 people
Prep Time 10 mins
Cook Time 30 mins

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.
Course: Breakfast
Cuisine: Mexican
Keyword: tomatillo, mexican food, mexican cooking classes, eggs