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Huevos divorciados is a classic Mexican breakfast dish featuring two fried eggs served on a single plate, each topped with a different salsa. One egg is covered with red salsa roja while the other is topped with green salsa verde, symbolizing the 'divorce' between the two salsas. Served with warm tortillas and refried beans, this dish is a staple in Mexican cuisine.
Prep
10 min
Cook
15 min
Total
25 min
Servings
2 srv
Difficulty
Easy
Calories
320 kcal
For 2 serving(s)
Per serving
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering
Carefully crack both eggs into the hot oil, keeping them separate by using a spatula to create a divide in the pan
Fry the eggs until the whites are set and the yolks reach your desired doneness, approximately 3-4 minutes
Warm the tortillas in a separate dry skillet or directly over a gas flame for 30 seconds per side
Heat the red salsa roja and green salsa verde in separate small saucepans over low heat
Transfer the fried eggs to a serving plate, keeping them separated
Generously pour the warm red salsa over one egg and the green salsa over the other egg
Serve immediately with warm tortillas, refried beans, and additional salsas on the side
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