Huevos Divorciados

Staff Writer
Huevos Divorciados
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
1165
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
  • 8 store-bought or homemade corn tortillas
  • 8 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
96g
100%
Sugar
11g
N/A
Saturated Fat
11g
54%
Cholesterol
380mg
100%
Protein
26g
52%
Carbs
55g
18%
Vitamin A
216µg
24%
Vitamin B12
1µg
17%
Vitamin B6
0.8mg
38.3%
Vitamin C
24mg
41%
Vitamin D
2µg
1%
Vitamin E
21mg
100%
Vitamin K
25µg
31%
Calcium
225mg
23%
Fiber
12g
48%
Folate (food)
80µg
N/A
Folate equivalent (total)
80µg
20%
Iron
5mg
30%
Magnesium
132mg
33%
Monounsaturated
62g
N/A
Niacin (B3)
5mg
24%
Phosphorus
583mg
83%
Polyunsaturated
17g
N/A
Potassium
1294mg
37%
Riboflavin (B2)
0.7mg
43.9%
Sodium
2326mg
97%
Thiamin (B1)
0.3mg
19.4%
Trans
0.7g
N/A
Zinc
3mg
23%

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