'Divorced' Eggs
A vibrant battle of red and green salsas atop perfectly fried eggs and crispy corn tortillas.
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35 min
Easy
Mexicana
1 servings
The story behind
I always tell my friends that this dish is the best way to handle indecision. Can't choose between red or green sauce? Get both! It’s a classic Mexican breakfast that turns a simple meal into a colorful experience. I remember eating these at a busy market stall where the smell of sizzling tortillas filled the air. They are perfect for a late 'almuerzo' or a weekend brunch. I highly recommend pairing them with a hot Mexican hot chocolate or a cold hibiscus tea (agua de Jamaica). The contrast between the spicy salsas and the creamy beans in the middle is just unbeatable.
Instructions
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1Quickly fry the tortillas in a bit of oil until soft but slightly firm, then arrange them on a plate.
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2Fry the eggs sunny-side up in the same skillet, keeping the yolks runny, and place one on each tortilla.
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3Pour the warm green salsa over one egg and the red salsa over the other, keeping them separated.
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4Scoop a generous portion of refried beans into the center to divide the two eggs.
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5Garnish with a sprinkle of diced peppers and enjoy while hot.
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