Huevos Divorciados, or Divorced Eggs. This classic Mexican breakfast screams Sunday brunch. Two eggs separated by refried beans and drenched in red and green salsa. There’s no custody battle with this dish. You get both!
There are a few Mexican recipes that I rarely make at home. Huevos Divorciados is something that I usually order at a restaurant. Not because it’s extraordinarily hard to make. It’s just that I never have both red and green salsa at home. I only make one salsa at a time.
To make your Huevos Divorciados, cook the eggs. You can make poached eggs or over easy eggs. I like my eggs sunny side up. That yolk is no joke!
Place two eggs on opposite sides. Make sure you use a plate that has some depth to it for the salsa.
Add a layer of refried beans down the middle, separating these quarreling eggs. Build bridges, not walls. They’ll be united in your tummy.
Cover one of the eggs with tangy, delicious green salsa.
Then cover the other eggs with spicy, tomato red salsa.
The rest is up to you. You can add corn chips, Queso Fresco, jalapeño slices, avocado. So tasty, you’ll want to lick your plate clean. Huevos Divorciados, or Divorced Eggs, is Mexican foodie’s dream. You won’t lose your shirt in this divorce, but you might need another belt loop. Hope you enjoy!
Watch How to Make Huevos Divorciados
Huevos Divorciados (Divorced Eggs)
- Heat up olive oil in a large skillet.
- Cook the eggs sunny side up.
- About 3-4 minutes.
- While the eggs cook, heat up the refried beans.
- Place eggs on opposite sides of the plate.
- Add refried beans down the middle, separating the eggs.
- Cove one of the eggs with red salsa.
- Cover the other eggs with green salsa.
- Top with tortilla chips, Queso Fresco, avocado, and jalapeño slices.
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