Description

Huevos Divorciados is a vibrant and flavorful Mexican breakfast dish featuring sunny-side-up eggs served over warm refried beans, topped with two contrasting salsas—salsa roja and salsa verde. This colorful and satisfying meal is perfect for a hearty morning boost, combining creamy beans, runny yolks, and spicy, tangy sauces with soft corn tortillas for a complete and delicious breakfast experience.

Ingredients

Eggs and Cooking

2 large Eggs (sunny-side-up)
1 tablespoon Cooking Oil (for frying)
to taste Salt
to taste Pepper

Salsas

1 cup Salsa Roja (or enchilada sauce or chipotle salsa)
1 cup Salsa Verde (or green enchilada sauce or avocado salsa)

Beans and Tortillas

1 cup Refried Beans (or black beans)
4 pieces Corn Tortillas (serve warm)

Optional Garnishes

1 tablespoon Fresh Cilantro
1/4 cup Crumbled Queso Fresco (or substitute with feta)

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Instructions

Preparation: Gather all ingredients and have your salsas ready or prepare them fresh by blending the necessary ingredients to achieve smooth and vibrant salsa roja and salsa verde.
Blend the Salsas: Using a blender, blend the ingredients for both salsas separately until smooth. Set each salsa aside for later use.
Fry the Eggs: Heat the cooking oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and cook sunny-side-up, allowing the whites to fully set while keeping the yolks runny. Season with salt and pepper to taste.
Warm the Beans: Using a small saucepan, gently heat the refried beans over low heat until warmed through, stirring occasionally to prevent sticking.
Assemble the Dish: On each plate, create a bed of the warm refried beans. Carefully place the fried sunny-side-up eggs on top of the beans.
Drizzle with Salsas: Drizzle salsa roja over one egg and salsa verde over the other to create the signature “divorced” appearance of the dish.
Serve with Tortillas and Garnish: Serve the dish accompanied by warm corn tortillas. Garnish with fresh cilantro and crumbled queso fresco or feta as desired for added flavor and presentation.

Notes

You can substitute the refried beans with whole black beans for a chunkier texture.
If you prefer less spicy salsas, use mild enchilada sauces or avocado-based salsa verde.
For a vegetarian version, ensure the queso fresco is made without animal rennet.
Warm the tortillas on a dry skillet or wrapped in foil in the oven for best results.
This dish can be easily doubled for larger servings.