Mexican cuisine · Breakfast & Eggs

Huevos Divorciados

Two fried eggs on tortillas, one topped with red salsa and the other with green, separated by a strip of refried beans.

Ingredients · for 2 servings

• 4 eggs
• 4 corn tortillas
• 4 ripe tomatoes
• 300 g tomatillos (canned)
• 2 green chiles
• 2 red chile peppers
• 1 white onion
• 2 garlic cloves
• 1/2 bunch cilantro
• 200 g refried beans
• 4 tbsp oil
• Salt, pepper

Instructions

1. Char the tomatoes, half the onion, the red chile peppers and 1 garlic clove in a dry pan for 6–8 min., turning, until dark spots appear.
2. Purée the charred vegetables with salt into a red salsa; separately, blend the tomatillos, green chiles, remaining onion, second garlic clove and cilantro into a green salsa.
3. Simmer each salsa separately in 1 tbsp of hot oil for 5 min., until darker and thickened, season with salt and pepper, and keep warm.
4. Stir the refried beans smooth in a small pot with 2 tbsp of water and heat through over low heat.
5. Fry the tortillas in 1 tbsp of oil for 20 seconds per side until soft and place on two plates, then fry the eggs sunny-side up in the remaining oil until the whites are set.
6. Place two eggs on each set of tortillas, top one with red salsa and the other with green, drawing a strip of refried beans between them — serve immediately.