Huevos Divorciados
The salsas are placed separately & don’t mix, much like a divorced couple, hence the name ‘divorced eggs’. Although as you begin to eat the dish, the salsas naturally fuse together & create a delicious loving ending.
SPICINESS
SERVES
4
COOKING TIME
30 minutes
Ingredients
- 8 La Tortillería corn tortillas
- 8 free-range eggs
- 500g tomatillos, either fresh or canned
- 1¼ onion
- 4 garlic cloves
- 3 jalapeños
- 500g tomatoes, quartered
- ½ bunch of coriander
- Cooking oil
- Salt to taste
Cooking Instructions
- To make the green salsa, peel & wash the tomatillos thoroughly by rubbing them (or if using canned, drain off the juices & rinse thoroughly). Blend the tomatillos, ¼ onion, 1 garlic clove, 2 jalapeños & coriander in a blender until smooth. Add salt to taste. Pour into a saucepan & boil for 2-4 minutes.
- To make the red salsa, place the tomatoes, 1 onion, 3 garlic cloves & 1 jalapeño on a hot grill or frying pan with no oil. Turn often & continue cooking until skins has blackened on all sides. Remove once done. Put them in a blender & blend until smooth. Season to taste.
- Heat oil in a frying pan. Place the tortillas one-by-one in the oil for 8 seconds, flip & repeat. Add extra oil as needed. Drain the tortillas on a paper towel, then place two side-by-side per serving plate.
- Fry the eggs & place one fried eggs on top of each tortilla.
- Pour the red salsa over one egg & the green salsa over the other.
- Serve with a side of frijoles refritos & totopos.
¡Buen Provecho!
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