Huevos Divorciados

🧂 Ingredients

• 2 large eggs
• 2 corn tortillas
• 2 tsp vegetable oil
• pinch salt
• 2 tbsp salsa roja (red salsa)

  homemade or store-bought
• 2 tbsp salsa verde (green salsa)

  homemade or store-bought
• 1/4 cup refried beans

  (optional)
• cotija or queso fresco

  (optional)
• cilantro

  chopped (optional)

Instructions

• 1 Preheat a skillet over medium heat. Add a tortilla and fry one side for 30-45
  seconds, or until it's a little toasted and nicely flexible. Flip the tortilla
  and fry for another 20 seconds, then set it aside on the serving plate and
  repeat the process with the second tortilla.
• 2 Increase the heat to high and add the vegetable oil. Add the eggs to the hot
  pan, season with salt, and fry to desired doneness. For this recipe, I like a
  soft yolk and firm whites, so I let the bottoms crisp up in the oil, then cover
  the pan with a lid for 30 seconds or so to finish firming up the whites.
• 3 Plate the finished eggs on the tortillas. Top one egg with salsa roja, and one
  with salsa verde. If you're using refried beans, you can serve them on the side,
  or make a little partition between the two eggs for added drama. Top with cotija
  or queso fresco and a sprinkling of cilantro.

Nutrition Info