Huevos Divorciados, Divorced Eggs

Mexican Divorced Eggs served on a plate with corn chips.

A traditional Mexican breakfast where two sunny-side up eggs are separated by two delicious salsas, salsa roja and salsa verde. Huevos Divorciados are traditionally served with corn chips and refried beans. Delicious and fun!

Course Breakfast Recipes

Cuisine Mexican

Diet Gluten Free

Prep Time 45

Cook Time 5

Servings

Calories 475kcal

Author Lea Ann Brown

Ingredients

1 Tablespoon Neutral Oil for frying eggs. Canola, Vegetable or Avocado oil work well here.
4 large eggs
½ teaspoon Kosher Salt a sprinkle for each egg
1 Cup Green Salsa Salsa Verde or Green Chile Sauce or Tomatillo Salsa
1 Cup Red Salsa
1 Cup Refried beans
½ Cup Cheese for Topping Crumbled Cotija Cheese or Grated Cheddar
Tortilla Chips for serving

Instructions

Heat the oil in a non-stick skillet over medium high heat.
Add the eggs, turn the heat down to medium low and cook until the white is set. Season with kosher salt.
Transfer two eggs to each plate. Put a generous spoonful of green salsa over the white of one egg and another generous spoonful of the red salsa over the other egg.
Put a spoonful of the refried beans between the eggs and garnish with grated cheese. Add tortilla chips and serve immediately.

Notes

Tips For Success:

- Cooking Sunny Side Up Eggs: Keep the heat low, and when you see bubbles starting to form in the whites that means they're getting near done. Watch them close and don't over-cook.

- Homemade salsas can be made as spicy as you like. Choose mild, medium or hot chile powder or chile peppers to suit your heat tolerance.
- Prepare your salsas in advance : I like to make my salsas a day in advance. All that's left to do is heat the refried beans and cook the eggs. Salsas can be made up to 5 days in advance.

For this recipe I used a recipe for Green Chile Sauce Made from Green Chile Powder, a recipe from Savory Spice Shop. You can also use Green Chile Sauce. Or a Tomatillo Salsa.

For the red salsa, I used a regular salsa roja style salsa like my Restaurant Style Salsa. However, I did stir in a teaspoon of tomato paste to give it a richer flavor and color.

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