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Heuvos Divorciados

MEXICO

A balanced breakfast where eggs and salsa
combine with the joyful flavors of Mexico

SUBMITTED BY

Romina

Next up in my “5 People, 5 Countries, 5 Breakfasts” series is a flavorsome twist on huevos rancheros. The huevos divorciados recipe includes two fried eggs surrounded by red and green salsas and divided by refried beans, which you typically eat with a tortilla.

Although this dish could get messy if you’re not careful, I’d say trying the distinctively exquisite salsas alone is worth a temporary stain on your sweatshirt!

Romina has supplied us with this delicious huevos divorciados recipe all the way from Toronto, Canada, but she was born and lived in Mexico City before relocating. This dish is extremely nostalgic for her, as her mother’s family would cook it often on their ranch in the southernmost state of Mexico, Chiapas. Romina recalls her grandmother taking her to a nearby café every weekend to sample the different egg and tortilla dishes when they didn’t cook at home.

The base combination of ingredients in huevos divorciados is unmatched, and when you add various salsas to the mix, the meal bursts with flavor. Oftentimes, people feel the need to doctor up huevos rancheros with cheese, salsas, sour cream, and other additions. But huevos divorciados needs no flavor boost, as whatever salsas you choose make the dish sing! Whether your chosen salsas have cilantro, are roasted or smoked, or have more spice, they’ll infuse the dish with plenty of flavor.

I want to emphasize Romina’s insistence that you should achieve golden, crispy edges on your fried eggs. Texture is everything! In addition, find joy in the making of your salsas. Sure, you can buy pre-made ones at the store, but making them from scratch was super fulfilling and made me appreciate salsa even more.

Huevos divorciados are reminiscent of slow, meaningful rural Mexican farm life, so I also hope you take the time to enjoy this cooking process and the delicious meal you produce.

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Huevos Divorciados

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Ingredients
  

For red and green salsas

  • 4 tomatillos husked and rinsed
  • 3 roma tomatoes
  • ½ small yellow onion halved
  • 2 jalapeños stems removed (seeds as well if you don't want it spicy)
  • 2 cloves garlic
  • 5 sprigs cilantro
  • 1 tsp salt divided, plus more to taste
  • 2 tsp olive oil divided

For eggs

  • 1 Tbsp olive oil
  • 4 large eggs
  • cotija cheese or queso fresco for garnish
  • cilantro for garnish

Instructions
 

  • Add the tomatillos, tomatoes, onion halves, jalapeno peppers and garlic cloves to a medium pot. 
  • Fill the pot with water until the ingredients are completely covered and bring to a boil over high heat. 
  • Reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside. 
  • Make the red salsa by adding the cooked roma tomatoes, 1 onion half, 1 jalapeño pepper, 1 clove garlic, and 1/2 teaspoon kosher salt to a blender. Blend until smooth. 
  • Heat 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended red salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside. 
  • Make the green salsa by adding the cooked tomatillos and the remaining 1 onion half, 1 jalapeno pepper, 1 clove garlic, 5 sprigs cilantro, and 1/2 teaspoon kosher salt to a blender. Blend until smooth. 
  • Heat the remaining 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended green salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside. 
  • Fry the eggs by heating 1 tablespoon olive oil in a large nonstick skillet over medium heat. Carefully crack in the eggs, keeping them separate, and cook for 3 minutes, or until the whites are set. Remove from heat. 
  • Place 2 eggs onto a plate. Spoon half of the red salsa around one of the eggs and half of the green salsa around the other egg. Garnish with a sprinkle of cotija cheese or queso fresco and some chopped cilantro. Serve with a side of refried beans and warm corn tortillas.

Notes

Recipe inspired by Isabel Eats
Course: Breakfast
Diet: Vegetarian

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