Huevos Divorciados Recipe

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Steps to Make It.

Contents

Ingredients Nutritions PHP Directions HTML Directions Make the Salsa Roja Make the Eggs and Serve Handle Chiles with Caution Caution When Blending Hot Ingredients Recipe Variations How to Store and Freeze

15 mins

25 mins

60 mins

2 servings

intermediate

Breakfast & Brunch, Egg Recipes
Latin American Food, Mexican Food
Mexican Mains

œufs divorcés, recette d'œufs divorcés, brunch, mexicain

Ingredients

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Nutritions

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PHP Directions

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HTML Directions

1

Gather Ingredients

Gather the ingredients.
2

Cook the Mixture

In a large saucepan, combine the tomatillos, onion, garlic, jalapeño, and water and bring to a boil over high heat. Lower to medium and simmer for 10 minutes. Allow to cool, about 10 minutes.
3

Blend Ingredients

Transfer the ingredients from the skillet to a blender. Add the cilantro and salt to taste. Blend to desired consistency. Set aside.

Huevos divorciados translates literally to divorced eggs, so named because one fried egg is topped with a red salsa, and the other fried egg is topped with a green salsa. They are separated by sauces, each doing its own thing, yet both showing up together on the same plate. Why choose one salsa when you can have both?

This Mexican egg dish is often served with a sprinkling of cotija cheese and slices of red onion and avocado. It’s common to serve a pool of refried beans (most often black) or chorizo as a side, and of course there would be fresh, warm tortillas or maybe a bolillo, a type of roll.

The salsas for huevos divorciados can be made a day or two in advance. In fact, you may want to double or quadruple the salsa recipes to use for other dishes.

Make the Salsa Roja

Gather the ingredients.
Stem and deseed the guajillo chiles. Hold the end of a chile with one hand, use a very sharp knife, and cut off the stem and calyx (the part that connects the stem to the chile). Then pour out any remaining seeds. Coarsely chop the chile.
In another large saucepan, combine the guajillo chiles, tomatoes, onion, garlic, and water and bring to a boil over high heat. Lower to medium and simmer for 10 minutes. Allow to cool, about 10 minutes.
Transfer the ingredients from the skillet to a clean blender. Add salt to taste. Blend to desired consistency. Set aside.

Make the Eggs and Serve

Gather the ingredients.
Heat oil in a large non-stick skillet over medium heat until it shimmers.
Fry the eggs, in batches if necessary, according to your preference.
Place two eggs in the center of a plate. Cover one egg on with salsa verde, and the other egg with salsa roja. Repeat for the second plate.
Garnish with onion, avocado, cotija cheese, and tortillas. Serve immediately.

Handle Chiles with Caution

Take care to wash your hands thoroughly after handling chiles. Some people use gloves or wrap their hands in plastic bags to protect themselves. Oils from the chiles can irritate your eyes and nose if you handle chiles and then absentmindedly touch your face.

Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Variations

Popular sides to huevos divorciados include refried beans and chorizo, typically plated between the eggs to keep things civil.

How to Store and Freeze

We don’t recommend storing or freezing an egg dish, of course. But you can store the salsas.
Pour each sauce into a small, air-tight container. Refrigerate for 3 to 4 days.
To freeze, pour into freezer bags, seal well, and freeze for up to one month. Defrost overnight in the refrigerator before using.

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