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
680
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
28g
40%
Sugar
42g
47%
Saturated Fat
16g
67%
Cholesterol
6mg
2%
Carbohydrate, by difference
93g
72%
Protein
12g
26%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
135mg
14%
Choline, total
12mg
3%
Fiber, total dietary
7g
28%
Folate, total
71µg
18%
Iron, Fe
5mg
28%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
190mg
27%
Selenium, Se
11µg
20%
Sodium, Na
1543mg
100%
Water
98g
4%