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.


  • 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


  1. 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.
  2. Put a generous spoonful of green salsa on top of one egg and another spoonful of red salsa on top of the other.
  3. Put a spoonful of refried beans between the eggs and garnish with grated cheese and tortilla chips. Serve immediately.