🍳 Huevos Divorciados
Huevos divorciados, 'divorced eggs', are two fried eggs served on lightly fried corn tortillas, one covered in green salsa and the other in red salsa, separated by a line of refried beans. The runny yolks mix with the tangy tomatillo sauce on one side and the smoky tomato-chili sauce on the other. It is a classic Mexican breakfast.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 4 corn tortillas
- 150 ml salsa verde (tomatillo, green chili, onion, coriander)
- 150 ml salsa roja (tomato, red chili, garlic, onion)
- 200 g cooked or refried beans
- 2 tbsp vegetable oil
- Salt to taste
Method
- Warm the beans in a small pan, mashing them lightly; season with salt.
- Heat the tortillas briefly in a little oil until soft and place two on each plate.
- Fry the eggs in the remaining oil until the whites are set and the yolks still runny.
- Place an egg on each tortilla.
- Spoon salsa verde over one egg and salsa roja over the other, with a line of beans in between.
How to make it lighter
- Warm the tortillas on a dry pan instead of frying them in oil.
- Fry the eggs in a non-stick pan with a teaspoon of oil; 1 tbsp oil ≈ 120 kcal.
- Use whole beans instead of refried beans cooked in fat, and add extra salsa for flavour.
History
The name 'divorced' refers to the two salsas kept apart on the plate, and the dish is often described as a variation on huevos rancheros. It is a staple of breakfast menus in Mexican fondas and cafés.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →