| Huevos Divorciados | |
|---|---|
| Category | Egg recipes |
| Servings | 4 |
| Time | prep: 15 minutes cooking: 45 minutes |
| Difficulty | |
Cookbook | Ingredients | Recipes
| Cuisine of Mexico | Breakfast
Huevos Divorciados, or "Divorced Eggs," is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles. Typically, one egg is covered in salsa roja, while the other is covered in salsa verde (a tomatillo based salsa), giving them distinctly different and complementary flavors.
Ingredients
- 8 ounces plum tomatoes
- 8 ounces fresh tomatillos, rinsed, husks discarded
- 2 fresh jalapeños
- 1 (1-inch) wedge of a large white onion
- 2 cloves garlic
- 2 tsp salt
- 3 Tbsp chopped fresh cilantro
- 1/4 to 1/2 cup water
- 4 to 8 Tbsp corn or vegetable oil
- 8 large eggs
- Ground black pepper
- 8 (6- to 7-inch) corn tortillas
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