Huevos Divorciados

Two fried eggs sit "divorced" on a plate atop crisp fried tortillas, one drenched in bright salsa verde and the other in rich salsa roja, with black beans down the middle keeping them apart. A colorful, playful classic from Mexican breakfast tables.

By YumYum Editorial · Breakfast & Brunch

Prep: 25 min · Cook: 25 min · Total: 50 min · Serves 4

Ingredients

• 8 corn tortillas
• to taste Vegetable oil, for frying
• 8 large eggs
• 1 1/2 cups salsa roja (store-bought or homemade tomato-chile salsa)
• 1 1/2 cups salsa verde (tomatillo-based)
• 1 1/2 cups canned black beans, drained, rinsed, and warmed with a pinch of cumin
• 1/2 cup crumbled queso fresco
• 1/3 cup Mexican crema
• 1/4 cup diced white onion
• 2 tablespoons chopped cilantro
• to taste Salt, to taste

Instructions

1. Warm the salsa roja in one small saucepan and the salsa verde in another, keeping both at a gentle simmer.
2. Heat a shallow layer of vegetable oil in a skillet and lightly fry each tortilla for about 15 seconds per side, just until crisp but still pliable; drain on paper towels.
3. Place two fried tortillas side by side on each plate.
4. Fry the eggs in batches in a nonstick pan until the whites are set and the yolks remain runny.
5. Spoon warmed black beans in a line down the center of the plate, separating the two tortillas.
6. Set one fried egg on each tortilla.
7. Ladle warm salsa verde over one egg and warm salsa roja over the other, keeping the sauces distinctly separated by the beans.
8. Top with crumbled queso fresco, diced onion, and cilantro.
9. Serve immediately while the tortillas are still crisp and the eggs are hot.