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| Nutritional Information (per serving) | |
|---|---|
| 355 | Calories |
| 19g | Fat |
| 32g | carbohydrates |
| 18g | protein |
View full nutrition label
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| Nutritional Information | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 355 |
| % Daily Value* | |
| 19g | 25% |
| Saturated fat 4g | 20% |
| 372 mg | 124% |
| 322 mg | 14% |
| 32g | 12% |
| Fiber 9g | 32% |
| Total sugar 18g | |
| 18g | |
| Vitamin C 71 mg | 355% |
| Calcium 130 mg | 10% |
| Iron 4 mg | 24% |
| Potassium 1462 mg | 31% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Huevos divorciados literally means “divorced eggs” and is so called because one fried egg is topped with red salsa and the other fried egg is topped with green salsa. They are separated by sauces, each doing its own thing, but both appearing together on the same plate. Why choose one salsa when you can have both?
This Mexican egg dish is often served with a sprinkle of cotija cheese and slices of red onion and avocado. It's common to serve a pool of refried beans (usually black) or chorizo as a side dish, and of course there are fresh, warm tortillas or perhaps a bolillo, a type of roll.
The salsas for Huevos Divorciados can be made a day or two in advance. You may even want to double or quadruple the salsa recipes to use in other dishes.
“This recipe gives you the best of both worlds with earthy red salsa and bright spicy green salsa. I cooked both at the same time in two separate pans, which saved time. Next time I'll add a touch of cumin to each, and a habanero to the red salsa for more spiciness. —Danielle Centoni
For the salsa verde
1 Pound coarsely chopped tomatillos
1/4 Cup diced White onion
1 chopped clove Garlic
1 chopped Jalapeno chilli
1/2 Cup Water
1/2 Cup coarsely chopped coriander
Kosher salt taste good
For the Salsa Roja
1 dried guajillo pepperor other similar dried pepper
1 Pound coarsely chopped tomatoes
1/4 Cup coarsely chopped White onion
1 chopped clove Garlic
1/2 Cup Water
For the eggs
1 tablespoon vegetable oil, more as needed
4 large Eggs
1/2 thinly sliced Red onionfor garnish, optional
1 cut ripe avocadofor garnish, optional
2 tablespoon grated Cotija cheesefor garnish, optional
2 Corn tortillasfor serving, optional
Make the salsa verde
Gather the ingredients.
The spruce eats / Maxwell Cozzi
In a large pot, combine tomatoes, onions, garlic, jalapeño, and water and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Let cool for about 10 minutes.
The spruce eats / Maxwell Cozzi
Place the ingredients from the pan into a blender. Add coriander and salt to taste. Mix until desired consistency. Put aside.
The spruce eats / Maxwell Cozzi
Make the salsa roja
Gather the ingredients.
The spruce eats / Maxwell Cozzi
Stem and seed the guajillo chilies. Holding the end of a chili pepper with one hand, use a very sharp knife and cut off the stem and calyx (the part that connects the stem to the chile). Then pour out the remaining seeds. Roughly chop the chili.
The spruce eats / Maxwell Cozzi
In another large pot, combine the guajillo chiles, tomatoes, onions, garlic, and water and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Let cool for about 10 minutes.
The spruce eats / Maxwell Cozzi
Place the ingredients from the pan into a clean blender. Add salt to taste. Mix until desired consistency. Put aside.
The spruce eats / Maxwell Cozzi
Make the eggs and serve
Gather the ingredients.
The spruce eats / Maxwell Cozzi
Heat oil in a large nonstick skillet over medium-high heat until shimmering.
The spruce eats / Maxwell Cozzi
Fry the eggs in batches as desired.
The spruce eats / Maxwell Cozzi
Place two eggs in the center of a plate. Cover one egg with salsa verde and the other egg with salsa roja. Repeat the process for the second plate.
The spruce eats / Maxwell Cozzi
Garnish with onions, avocado, cotija cheese and tortillas. Serve immediately.
The spruce eats / Maxwell Cozzi
Handle chilies with care
Be sure to wash your hands thoroughly after handling chilies. Some people wear gloves or wrap their hands in plastic bags to protect themselves. Oils from chilies can irritate your eyes and nose if you handle chiles and then absentmindedly touch your face.
Be careful when mixing hot ingredients
Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third full, vent the top, and cover it with a folded kitchen towel while blending.
Recipe variations
Popular accompaniments to huevos divorciados include refried beans and chorizo, usually served between the eggs for a polite atmosphere.
Here's how to store and freeze it
- Of course, we do not recommend storing or freezing an egg dish. But you can save the salsas.
- Pour each sauce into a small, airtight container. Store in the refrigerator for 3 to 4 days.
- To freeze, place in freezer bags, seal tightly and freeze for up to a month. Thaw in the refrigerator overnight before using.
