Huevos Divorciados
The Mexico City breakfast standoff — two sunny-side eggs on crisp tortillas, one drowned in salsa verde, the other in salsa roja, divided by a ridge of refried black beans. A plate that argues with itself, deliciously.
Ingredients
- corn tortillas4
- large eggs4
- refried black beans1 cup, warmed
- salsa verde3/4 cup
- salsa roja3/4 cup
- queso fresco1/3 cup, crumbled
- white onion2 tbsp, finely diced
- cilantro2 tbsp, chopped
- neutral oil3 tbsp
- fine sea saltto taste
Steps
Warm the salsas separately.
Warm the salsa verde and salsa roja in two small saucepans over low heat until just steaming. Keep separate — they should never touch.
Fry tortillas briefly.
Heat 2 tbsp oil in a skillet over medium-high. Lightly fry each tortilla for 10 seconds per side until pliable but not crisp. Drain on paper towels.
Fry the eggs sunny-side up.
In the same skillet, add the remaining oil and fry the eggs sunny-side up, basting the whites with hot oil until set but yolks still runny, about 2 minutes. Season with salt.
Assemble tortillas and eggs.
Plate two tortillas side by side per serving. Top each with a fried egg. Spoon salsa verde over one egg, salsa roja over the other.
Add beans and garnish.
Pipe or spoon a stripe of warm refried beans down the center as the dividing line. Scatter queso fresco, diced onion, and cilantro across both halves. Serve immediately.
Nutrition, per serving. 460 calories. Protein 22.5 grams, 19 percent. Carbs 38 grams, 32 percent. Fat 26 grams, 49 percent. Fiber 8 grams, sugar 6 grams, saturated fat 7.5 grams, sodium 620 milligrams. Estimated from ingredients.
