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 Tortilleria corn tortillas
- Cooking oil
- 8 free-range eggs
- 500g tomatillos, either fresh or canned
- ¼ onion
- 1 garlic clove
- ½ bunch of coriander
- 2 jalapeños, depending on the desired heat
- Salt to taste
- 500g tomatoes, quartered
- 1 onion, quartered
- 3 garlic cloves
- 1 jalapeño
- Salt to taste
Cooking Instructions
- To make the green salsa, peel & washed the tomatillos thoroughly by rubbing them (or if using canned, drain off the juices & rinse thoroughly). Blend the tomatillos, onion, garlic, 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, onion, garlic & 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!
We are makers of award-winning traditional corn tortillas & tortilla chips, sold Australia-wide
Where to BuyWant more Mexican? Get recipes, tips & news straight to your inbox!