Huevos Divorciados

The classic Mexican breakfast, this "Divorced" Eggs recipe comes from Mexico: The Cookbook by Margarita Carrillo Arronte.

The literal translation is “divorced eggs”, which merely refers to the two salsas, one green and one red, on each egg of this beloved morning dish. Offering two distinctly different flavors — the green salsa is made from tomatillos, while the red salsa has a tomato base — the two eggs are often separated on the plate by beans or tortillas. – Editor’s Note

This recipe for huevos divorciados is reprinted from Margarita Carrillo Arronte’s cookbook Mexico: The Cookbook, published by Phaidon Press. Click here to purchase your own copy.

INGREDIENTS

12 eggs
vegetable oil, for frying
1 cup red salsa
refried beans
1 cup green salsa
cheddar cheese, grated, for garnish
tortilla chips, for garnish

Serves 6

PREPARATION

First, cook the eggs. Heat 2 teaspoons of the oil in a nonstick frying pan or skillet. Fry the eggs over medium-low heat until the white is set. Season with salt and transfer two eggs to each plate.
Put a generous spoonful of green salsa on top of one egg and another spoonful of red salsa on top of the other.
Put a spoonful of refried beans between the eggs and garnish with grated cheese and tortilla chips. Serve immediately.

Margarita Carrillo Arronte

Born in Mexico, Margarita Carrillo Arronte is a chef, author, TV host, restaurateur, and a global ambassador of Mexican cuisine. She is the author of Mexico: The Cookbook (Phaidon) as well as Tamales y Atoles Mexicanos (Larousse). Coordinator of the Culinary Projects at CCGM (Conservatorio de la Cultura Gastronomica de Mexico), she is also Consulting Chef at Hacienda Santa Cruz Palomeque restaurant in Merida, Yucatan. She lives in Mexico City.

All Posts »