Huevos Divorciados
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!
Servings: 1
Calories: 426kcal
Ingredients
- 2 tablespoons olive oil
- 2 eggs
- 3-4 tablespoons refried beans
- 3-4 tablespoons red salsa
- 3-4 tablespoons green salsa
- Chips optional
- Queso Fresco optional
- Avocado optional
- Jalapeño slices optional
Instructions
- 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.
Video
Notes
You can make poached eggs or over easy eggs.
You can add corn chips, Queso Fresco, Cotija cheese, jalapeño slices, and/ or avocado.
Nutrition
Calories: 426kcal | Carbohydrates: 9g | Protein: 13g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 327mg | Sodium: 2109mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg