Huevos Divorciados
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4.8
8 reviews
Excellent
Huevos Divorciados
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Huevos Divorciados (or divorced eggs) is an authentic Mexican breakfast dish made with a red and green salsa served with fried eggs.
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Ingredients
For the red and green salsas
- 4 tomatillo husked and rinsed
- 3 Roma tomato
- 1/2 small yellow onion halved
- 2 jalapeno pepper stems removed (seeds removed if you don’t want it spicy
- 2 cloves garlic
- 5 prigs cilantro
- 1 teaspoon kosher salt divided, plus more to taste
- 2 teaspoons olive oil divided
For the eggs
- 1 tablespoon olive oil
- 4 large egg
- cotija cheese for garnish, or queso fresco
- cilantro for garnish
Instructions
- Add the tomatillos, tomatoes, onion halves, jalapeno peppers and garlic cloves to a medium pot.
- Fill the pot with water until the ingredients are completely covered and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside.
- Make the red salsa by adding the cooked roma tomatoes, 1 onion half, 1 jalapeno pepper, 1 clove garlic, and 1/2 teaspoon kosher salt to a blender. Blend until smooth.
- Heat 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended red salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside.
- Make the green salsa by adding the cooked tomatillos and the remaining 1 onion half, 1 jalapeno pepper, 1 clove garlic, 5 sprigs cilantro, and 1/2 teaspoon kosher salt to a blender. Blend until smooth.
- Heat the remaining 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended green salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside.
- Fry the eggs by heating 1 tablespoon olive oil in a large nonstick skillet over medium heat. Carefully crack in the eggs, keeping them separate, and cook for 3 minutes, or until the whites are set. Remove from heat.
- Place 2 eggs onto a plate. Spoon half of the red salsa around one of the eggs and half of the green salsa around the other egg. Garnish with a sprinkle of cotija cheese or queso fresco and some chopped cilantro. Serve with a side of refried beans and warm corn tortillas.
Notes
- To make this dish a little faster in the mornings, you can prepare the salsas ahead of time and store them in an airtight container in the refrigerator until you’re ready to use them. Then simply reheat them on the stove or in the microwave before serving on top of the eggs.
Nutrition Information
Show Details
Serving
1serving
Calories
296kcal
(15%)
Carbohydrates
12g
(4%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
372mg
(124%)
Sodium
1314mg
(55%)
Potassium
642mg
(14%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1919IU
(38%)
Vitamin C
41mg
(46%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 296kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 372mg | 124% |
| Sodium | 1314mg | 55% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1919IU | 38% |
| Vitamin C | 41mg | 46% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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