Huevos Divorciados
User Reviews
5
Huevos Divorciados
Description
Huevos Divorciados features eggs served with two separate salsas, highlighting contrasting flavors derived from fresh roasted tomatillos in the salsa verde and roasted tomatoes in the salsa roja. The dish is accompanied by oven-baked potatoes seasoned with chili powder, garlic powder, salt, and pepper, providing a crisp texture that pairs well with the eggs and salsas. The method involves roasting the potatoes and the ingredients for both salsas, then preparing the salsas by blending the roasted vegetables with fresh herbs and seasoning. Optional chorizo can be added for extra richness. Fresh cilantro is used as a garnish to brighten the dish and complement the savory components.
The dish balances savory, tangy, and spicy flavors with varying textures from the creamy eggs to the crunchy potatoes. The two salsas impart a distinct flavor contrast that defines the "divorciados" or divorced eggs concept, as each egg is served with a different sauce. This recipe is suitable for a substantial breakfast or brunch and can be served with corn tortillas and refried beans if desired.
Practical tips include pressing moisture from the potatoes before baking to improve crispness and roasting the tomatoes and tomatillos to concentrate their flavors. A final simmer of the salsa roja can enhance sweetness and depth. Using pure chili powders without additives is recommended for the best flavor.
Ingredients
- 4 egg
- 1 chorizo link, optional
- salt
- olive oil
- cilantro freshly chopped, optional
- butter optional
For the potatoes:
- 1 potato
- 1 teaspoon chili powder
- pinch of garlic powder
- 1/2 teaspoon salt
- black pepper freshly cracked
- 1-2 tablespoons olive oil
For the Salsa Verde:
- 4-5 tomatillos
- 1/2 onion
- 1/2 jalapeño
- 1 garlic clove
- 10-12 prigs cilantro
- salt to taste
For the Salsa Roja (Tomato Jalapeno Salsa):
- 3 Roma tomato
- 1/2 onion
- 1/2 jalapeño
- 1 garlic clove
- salt to taste
Instructions
- I usually start with the potatoes as they will take the longest to cook. Rinse and dice the potato into 1/4" cubes. You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.
- In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil. Cover with plastic and give it a shake until the potatoes are coated with the seasoning. Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F. I usually give them a stir halfway through.
- Once the potatoes are in the oven you can start roasting the tomatoes and tomatillos. Take the husks off the tomatillos and give everything a good rinse. I usually de-stem the tomatoes and tomatillos knowing that any juice leftover in the roasting pan will go into the blender. Roast the tomatoes and tomatillos in the oven for 20-30 minutes. The tomatillos will typically need less time so you can take them out when they turn army green in color if you want.
- For the Salsa Verde, add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper. (Be sure to give the cilantro and jalapeno a good rinse.) Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.
- For the Salsa Roja, add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 of the jalapeno. Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste. If this Salsa is not deliciously vibrant out of the blender I will simmer it in some oil for 5-10 minutes over medium heat to sweeten up the tomatoes.
- For the chorizo (optional) I typically plop the chorizo link on the same baking sheet as the potatoes. Bake for 20-25 minutes or until cooked through.
- For the eggs, heat up a thin layer of oil in a skillet over medium-low heat. I also typically add a knob of butter but this is optional. Gently crack the eggs into the pan. For sunny side up, cook until the whites are set, partially covering the pan if you want. For over easy, flip and cook the second side briefly.
- Add a layer of potatoes and diced chorizo to a plate. This recipe is designed for two people and you can either serve on individual plates or one larger plate. Add the eggs and cover them in the freshly made Salsas, half green and half red. Serve immediately and optionally garnish with freshly chopped cilantro.
- You'll have plenty of leftover Salsa. Store it in the fridge in airtight containers where it will keep for a few days.
Notes
- Press diced potatoes with paper towels to reduce moisture for crispier baking.
- Roast tomatillos and tomatoes to deepen salsa flavors before blending.
- Simmer salsa roja briefly for a sweeter, more concentrated flavor if needed.
- Use pure chili powder without additives to avoid unwanted flavors.
- Optionally serve eggs over corn tortillas and refried beans for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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