Huevos Divorciados

Huevos Divorciados
Staff Writer
Huevos Divorciados
Penny De Los Santos
Huevos Divorciados

Not for nothing are Mexicans known to be witty and sarcastic during life's downturns. Consider the name given to these eggs: "divorced." They are perfect for people who can't decide between red sauce and green sauce, or for voracious types like me, who want them both at the same time.

Eat these eggs for breakfast, for lunch, or at 2 a.m.., but eat them. Traditionally the eggs should be served sunny-side up so the yolks break into both sauces and turn the divorce into an even bigger mess.

Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.

4
Servings
280
Calories Per Serving
Deliver Ingredients

Notes

<p><strong>*Note:</strong> I like my eggs with the whites cooked and the yolks still runny. I crack the eggs into the hot skillet and then cover with a lid or a plate to let the steam help cook the whites from above.</p>

Ingredients

  • Vegetable oil, for frying the tortillas
  • store-bought or homemade corn tortillas
  • large eggs, at room temperature
  • Kosher or coarse sea salt, to taste
  • 2  Cups  homemade or store-bought salsa verde, warmed
  • 2  Cups  homemade or store-bought charred tomato salsa, warmed
  • 2  Cups  homemade or store-bought refried beans, warmed
  • 1/4  Cup  crumbled queso fresco, cotija, farmers' cheese, or mild feta

Directions

Heat ¼-inch oil in a medium-sized skillet over medium-high heat until hot but not smoking. (The oil is ready if the edge of a tortilla dipped in creates bubbles around the edges without going wild.) Line a plate with paper towels.

Using tongs, dip the tortillas one at a time in the oil for 10-15 seconds per side. The tortillas will first appear to soften and then begin to crisp. Drain on paper towels and cover with aluminum foil or an inverted plate to keep warm. (As an alternative, you can lightly toast the tortillas on a well-heated comal or in a skillet over medium heat for 30 seconds per side.)

Pour off all but 2 tablespoons of the oil. Heat the oil over medium heat. Crack 2 eggs into the pan, season with salt, to taste, and cook to the desired level of doneness.* Keep warm while you repeat with the remaining eggs.

To serve, place 2 of the warmed tortillas on 4 plates and top with 2 eggs. Ladle a generous amount of salsa verde over 1 of the eggs on each plate and red sauce over the other. Serve with the refried beans on the side and cheese on top.

Nutritional Facts

Total Fat
10g
14%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
36g
28%
Protein
13g
28%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
138mg
14%
Choline, total
22mg
5%
Fiber, total dietary
8g
32%
Folate, total
30µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
34mg
11%
Niacin
3mg
21%
Phosphorus, P
129mg
18%
Selenium, Se
13µg
24%
Sodium, Na
1315mg
88%
Water
175g
6%
Zinc, Zn
1mg
13%