Ingredients:
- 2 large eggs
- 1/4 cup red salsa (salsa roja)
- 1/4 cup green salsa (salsa verde)
- 2 small corn tortillas (warmed or lightly fried)
- Refried beans (optional, as a side)
- Avocado slices (optional)
- Fresh cilantro (optional, for garnish)
- Salt and pepper to taste
- Oil for frying
Instructions:
- Prepare the salsas: Heat up both the red salsa and green salsa in separate small saucepans over low heat. If you’re using store-bought salsas, this step helps bring out the flavors. Keep warm while you fry the eggs.
- Cook the eggs: In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set, but the yolks are still runny (or cook to your preferred doneness). Season with a pinch of salt and pepper.
- Assemble the dish: Place each fried egg on a warm plate, keeping some space between them. Spoon the red salsa over one egg and the green salsa over the other, letting them meet in the middle.
- Add the sides: Serve with warmed corn tortillas and a side of refried beans. Add avocado slices and garnish with fresh cilantro if desired.
- Serve: Enjoy immediately with a squeeze of lime and extra tortillas on the side for scooping up the eggs and salsas.
Tips:
- You can add extra toppings like crumbled queso fresco, sour cream, or pickled onions for more flavor.
- If you like heat, use spicy versions of the salsas or add a sprinkle of hot sauce.
Huevos Divorciados is a perfect quick meal that’s vibrant, flavorful, and filling. The combination of the tangy green salsa and the rich red salsa with the eggs creates a delicious contrast, making this an easy go-to dish for any time of the day!