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Huevos Divorciados

Huevos Divorciados (or divorced eggs) is an authentic Mexican breakfast dish made with a red and green salsa served with fried eggs.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 servings
Calories: 296 kcal
Course: Breakfast
Cuisine: Mexican

Ingredients

For the red and green salsas
  • 4 tomatillos, husked and rinsed
  • 3 roma tomatoes
  • 1/2 small yellow onion, halved
  • 2 jalapeno peppers, stems removed (seeds removed if you don’t want it spicy)
  • 2 cloves garlic
  • 5 sprigs cilantro
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 2 teaspoons olive oil, divided
For the eggs
  • 1 tablespoon olive oil
  • 4 large eggs
  • cotija cheese or queso fresco, for garnish
  • cilantro, for garnish

Instructions

    Cup of Yum
  1. Add the tomatillos, tomatoes, onion halves, jalapeno peppers and garlic cloves to a medium pot.
  2. Fill the pot with water until the ingredients are completely covered and bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Serving 1serving Calories 296kcal (15%) Carbohydrates 12g (4%) Protein 15g (30%) Fat 22g (34%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 372mg (124%) Sodium 1314mg (55%) Potassium 642mg (18%) 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

% 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.