Huevos Divorciados / Divorced Eggs

Huevos divorciados are yet another example of the the array of delicious and creative Mexican egg dishes.  This breakfast gets it’s peculiar, but amazing name because the eggs are separated by refried beans and bathed in red and green salsas.  It’s a classic breakfast or brunch option throughout Mexico City restaurants and fondas and while  it may not be listed on the menu, usually if there is the option to order huevos al gusto that includes huevos divorciados.  

I´m not exactly sure of the origins of this dish, but I´d like to think that it was the creation of someone trying to use up their leftovers.  And that is the beauty of this dish – it’s great to make when you have leftover salsas or beans in the fridge that you want to finish up.  I have included below recipes for red and green salsa,  but if you happen to have some homemade salsas in the fridge go ahead and use them!  Buen provecho!!

Serves 4-6

Ingredients:

Red Salsa:

  • About 500 grams or 1 pound of tomatoes
  • ½ medium sized onion
  • 2 cloves of garlic
  • 3 large chilli guajillos
  • 4 árbol chillies
  • Salt to taste
  • a pinch of black pepper
  • a pinch of Mexican oregano
  • 1 ½ cups of water or chicken broth
  • Oil

Roast the tomatoes, onion, and garlic on a comal or in a broiler until blackened.  Remove stems and seeds from dried chillies, quickly pan fry them oil making sure not the burn them and then soak in hot water for 15- 20 minutes until softened.  Blend chillies, roasted veggies, salt, black pepper, oregano and water or chicken broth. Heat a few tablespoons of oil oil in a medium sized pot and add sauce. While the sauce is cooking check for salt and add more water or broth if necessary.  Cook on low to medium heat for about 15 minutes. Set aside keeping warm for serving.

Green Salsa:

  • about 500 grams or 1 pound of tomatillos
  • ½ medium sized onion
  • 2 cloves of garlic
  • 1-2  serrano chillies (spiciness can vary – use one if you want a milder sauce)
  • ½ cup loosely packed cilantro
  • Salt to taste
  • a pinch of sugar
  • a pinch of Black pepper
  • a pinch of Mexican oregano
  • 1 ½ cups of water or chicken broth
  • Oil

Roast the tomatillos, onion, garlic and chiles on a comal or in a broiler until blacked.  Blend along with water or chicken broth, salt, black pepper and oregano. Heat a few tablespoons of oil in a medium sized pot and add sauce.  While the sauce is cooking check for salt, add a pinch of sugar and add more water or broth if necessary. Cook on low to medium heat for about 15 minutes.  Set aside keeping warm for serving.

Eggs + Plating:

  • 2-3  cups of refried beans ( ½ cup per serving)
  • 8 – 10 eggs (2 eggs per serving)
  • ¼ cup chopped cilantro
  • ½ cup queso fresco or any crumbly fresh cheese
  • 1 avocado, sliced.
  • tortillas

Prepare eggs as requested (for this dish I recommend sunny side up!) Each set of eggs should be separated by a ½ cup serving of refried beans.  Bathe one egg is red salsa and the other with green. Garnish with cilantro, crumbled cheese and sliced avocado. Serve with hot tortillas.

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