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Mexican-Style Eggs with Two Salsas (Huevos Divorciados)

Mexican-Style Eggs with Two Salsas (Huevos Divorciados)

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35 Min
2
Servings
29
ingredients

A classic Mexican breakfast, eggs are served on hot corn tortillas with Cotija cheese, then eggs are “separated” by their salsas and refried beans with chorizo. Best breakfast ever!

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Ingredients

Red Salsa
Green Salsa
Refried Beans
Eggs

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8 Steps to complete

  • 1
    For salsas, place all vegetables for both sauces in a preheated griddle or skillet over medium heat, roast for 10 to 15 minutes, or until charred on all sides.
  • 2
    For red salsa, coarsely purée tomatoes, 1 garlic clove, ¼ onion, 1 serrano pepper, water, salt, and pepper in a blender, then transfer to a bowl.
  • 3
    Tomatillo salsa, coarsely purée the rest of the roasted vegetables, add cilantro, water, salt, and pepper in the blender. Transfer sauce to a bowl.
  • 4
    Fry sauces separately by preheating, ½ teaspoon oil in a small saucepan or pan over medium heat for 1 minute. Pour blended sauces in each pot and simmer 3-4 minutes. Keep sauces hot over low heat.
  • 5
    Beans preheat a medium skillet for 1 minute over medium heat. Add chorizo and cook for 4 minutes, crumbling while cooking. Add onion, garlic, and continue to cook for 2 minutes. Mix in refried beans and continue to cook for 2 minutes, or until the beans warmed through. Cover and keep warm until needed.
  • 6
    Tortillas preheat a non-stick griddle or skillet for 1 minute over medium heat. Place 2 tablespoons of grated Cotija cheese on the griddle, place 1 tortilla on top of the cheese and cook for 40 seconds, flip the tortilla and heat for 1 minute. Keep tortillas warm and repeat this step for remaining tortillas.
  • 7
    Cook eggs, preheat ½ tablespoon oil in a nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet, season with salt and pepper and cook, covered, for 3-4 minutes, or to the desired doneness. Repeat this step for the remaining ingredients.
  • 8
    To plate, place 2 tortillas slightly overlapping in the middle of a plate. Place chorizo and bean mixture in the center of the two tortillas to form a divider. Place one egg on each tortilla, spoon tomatillo salsa over half of the tortilla, and red salsa over the remaining tortilla. Garnish with 2-tablespoon of sour cream and half of the crumbled Queso Fresco. Repeat this step for the 2nd portion. Enjoy!
For salsas, place all vegetables for both sauces in a preheated griddle or skillet over medium heat, roast for 10 to 15 minutes, or until charred on all sides. ; For red salsa, coarsely purée tomatoes, 1 garlic clove, ¼ onion, 1 serrano pepper, water, salt, and pepper in a blender, then transfer to a bowl.; Tomatillo salsa, coarsely purée the rest of the roasted vegetables, add cilantro, water, salt, and pepper in the blender. Transfer sauce to a bowl.; Fry sauces separately by preheating, ½ teaspoon oil in a small saucepan or pan over medium heat for 1 minute. Pour blended sauces in each pot and simmer 3-4 minutes. Keep sauces hot over low heat.; Beans preheat a medium skillet for 1 minute over medium heat. Add chorizo and cook for 4 minutes, crumbling while cooking. Add onion, garlic, and continue to cook for 2 minutes. Mix in refried beans and continue to cook for 2 minutes, or until the beans warmed through. Cover and keep warm until needed.; Tortillas preheat a non-stick griddle or skillet for 1 minute over medium heat. Place 2 tablespoons of grated Cotija cheese on the griddle, place 1 tortilla on top of the cheese and cook for 40 seconds, flip the tortilla and heat for 1 minute. Keep tortillas warm and repeat this step for remaining tortillas.; Cook eggs, preheat ½ tablespoon oil in a nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet, season with salt and pepper and cook, covered, for 3-4 minutes, or to the desired doneness. Repeat this step for the remaining ingredients.; To plate, place 2 tortillas slightly overlapping in the middle of a plate. Place chorizo and bean mixture in the center of the two tortillas to form a divider. Place one egg on each tortilla, spoon tomatillo salsa over half of the tortilla, and red salsa over the remaining tortilla. Garnish with 2-tablespoon of sour cream and half of the crumbled Queso Fresco. Repeat this step for the 2nd portion. Enjoy!
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