Huevos Divorciados
User Reviews
5
Huevos Divorciados
Description
Huevos Divorciados starts by brushing corn tortillas with a small amount of oil and briefly frying them until they become crisp yet still flexible. Eggs are cracked into a heated nonstick skillet and cooked until whites are set but yolks remain runny, then placed atop the tortillas. Salt and pepper season the eggs. Refried beans are spread between the two eggs on the plate. One egg is topped with green tomatillo salsa verde, the other with red salsa mexicana, creating the 'divorced' appearance.
The contrast between the vibrant salsas, creamy eggs, crispy tortillas, and smooth refried beans makes the dish harmonious in flavors and textures. Optional toppings like queso fresco and avocado can add creaminess and richness to further enhance the meal.
The tortillas can also be cooked to tostada crispness if desired. The dish pairs well with typical Mexican breakfast beverages or side dishes.
Ingredients
- 2 egg large
- 2 corn tortillas
- 2 Tbsp neutral cooking oil canola, vegetable or avocado, generic cooking oil
- salt Kosher salt
- black pepper Kosher salt
- ¼ cup Tomatillo Salsa Verde
- ¼ cup salsa Mexicana or your favorite red salsa
- ½ cup refried beans
Optional Toppings
- queso fresco
- avocado
Instructions
Frying the tortilla
- Brush each side of the tortillas with some oil (about 1 tablespoon). You can use your fingers or a brush. This helps to keep the amount of oil you use very low.
- Heat 1 tablespoon of oil over medium heat and briefly fry the tortillas one by one. Place on a plate with paper towels to absorb any excess oil.
- Set aside on the serving plate.
Cooking the eggs
- Heat nonstick skillet over medium heat (note #1: You may add a little more oil or butter if you think your eggs may stick).
- Carefully break eggs into the skillet, and cook until the whites are just set on top and the yolks are still runny, about 3 minutes. (note #2: You can cook the eggs one at the time, or cook them together and separate in the middle with the spatula before serving)
- Place each egg on top of each tortillas and season with salt & pepper. Separate the eggs with refried beans in the middle. Pour some Tomatillo Salsa on one egg, and the Red Salsa on the other egg.
- Top with queso fresco and avocado on the side. (note #3: You can eat them like tacos or simply slice the eggs and tortilla with a knife as you eat. Choice is yours!)
Notes
- Fry tortillas with just enough oil to crisp but keep them pliable, or fry longer for tostada-style crispiness.
- Calorie count excludes refried beans serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1person
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 2eggs with tortilla | |
| Calories | 499kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 14g | 28% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 370mg | 123% |
| Sodium | 1492mg | 62% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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