Huevos Divorciados Recipe

Name: Huevos Divorciados Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 pound coarsely chopped tomatillos; 1/4 cup diced white onion; 1 minced clove garlic; 1 minced jalapeño pepper; 1/2 cup water; 1/2 cup coarsely chopped cilantro; Kosher salt to taste; 1 dried guajillo pepper, or other similar dried pepper; 1 pound coarsely chopped tomatoes; 1/4 cup coarsely chopped white onion; 1 minced clove garlic; 1/2 cup water; 1 tablespoon vegetable oil, more as needed; 4 large eggs; 1/2 thinly-sliced red onion, for garnish, optional; 1 sliced ripe avocado, for garnish, optional; 2 tablespoons grated cotija cheese, for garnish, optional; 2 corn tortillas, for serving, optional

Huevos divorciados features fried eggs each topped with contrasting red and green salsas.

⭐ 3.4 (14 reviews) Prep: 15 minCook: 25 minTotal: 60 minYields: 2 servings

Category Tags:

Brunch Breakfast

Cuisine Tags:

Mexican

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Instructions

Start boiling water in a saucepan with tomatillos, onion, garlic, and jalapeño; simmer for 10 minutes, then cool.
Transfer the cooled salsa verde ingredients to a blender, add cilantro and salt, then blend until smooth.
Meanwhile, for the salsa roja, stem, deseed, and coarsely chop guajillo chiles.
In a separate saucepan, start boiling water with the chopped chiles, tomatoes, onion, and garlic; simmer for 10 minutes, then cool.
Transfer the cooled salsa roja ingredients to a blender, add salt, and blend until smooth.
Heat oil in a large non-stick skillet over medium heat.
Fry eggs to your preference.
Plate two fried eggs, topping one with salsa verde and the other with salsa roja.
Garnish with onion, avocado, cotija cheese, and tortillas; serve immediately.

Nutritional Info (per serving)

Calories: 355 kcal

Carbohydrate: 32 g

Cholesterol: 372 mg

Fiber: 9 g

Protein: 18 g

Saturated Fat: 5 g

Sodium: 322 mg

Sugar: 18 g

Fat: 19 g

Unsaturated Fat: 0 g