Huevos Divorciados
Huevos Divorciados are delicious & finger licking good! The eggs are cooked to perfection, placed on tortillas and separated by a salsa roja and a salsa verde.
Today we’re making these easy sunny side up eggs to enjoy for breakfast or brunch. You can pair them with Refried Beans and top with this Tomatillo Salsa Verde and my delicious Salsa Mexicana.
Are you team salsa verde or are you team salsa roja? Can’t decide? Yeah, me neither! Huevos Divorciados are basically two eggs divided by something in the middle like refried beans, potatos or avocado. Then one of the eggs is topped with green salsa and the other with red salsa. ??♀️ That’s why this breakfast is perfect for us since we don’t have to pick sides anymore!
On another note, if this is the your first time seeing the word divorciados and are curious on how to say it, just listen to this recording. It has a Spanish accent (from Spain) but it’s pretty much the same in Mexico. Have fun saying it!
The Ingredients
This is for one serving but it can easily be doubled or quadrupled if necessary! It’s a crowd pleaser for sure.
✨Tip ✨ Make the salsas at least a day ahead so making breakfast the next morning will be a breeze!
- 2 large eggs
- 2 corn tortillas
- 2 Tbsp oil canola, vegetable or avocado
- Kosher salt & ground black pepper
- ¼ cup Tomatillo Salsa Verde
- ¼ cup Salsa Mexicana or your favorite red salsa
- ½ cup refried beans
How to make Huevos Divorciados
Frying the tortilla
- Brush each side of the tortillas with some oil (about 1 tablespoon). You can use your fingers or a brush. This helps keep the amount of oil you use very low.
- Heat 1 tablespoon of oil over medium heat and briefly fry the tortillas one by one. Place on a plate with paper towels to absorb any excess oil.
- Set aside on the serving plate.
Cooking the eggs
- Heat nonstick skillet over medium heat (note #1: You may add a little more oil or butter if you think your eggs may stick).
- Carefully break eggs into the skillet, and cook until the whites are just set on top and the yolks are still runny, about 3 minutes. (note #2: You can cook the eggs one at the time, or cook them together and separate in the middle with the spatula before serving)
- Place each egg on top of each tortillas and season with salt & pepper. Separate the eggs with refried beans in the middle. Pour some Tomatillo Salsa on one egg, and the Red Salsa on the other egg.
- Top with queso fresco and avocado on the side. (note #3:You can eat them like tacos or simply slice the eggs and tortilla with a knife as you eat. The choice is yours!)
FAQs
The simple answer is: Divorced Eggs. Huevos Divorciados are two eggs divided by something in the middle like refried beans, potatos or avocado. Then one of the eggs is topped with green salsa and the other with red salsa. They’re perfect for those of us that can’t decide which salsa!
Sure you can! The classic recipe is made with “huevos estrellados” (sunny side up eggs) but nothing says you can’t make them with scrambled eggs.
Definitely! Add some ham at the bottom of the eggs, bacon or even chorizo!
More egg recipes you’ll love:
Huevos Divorciados
Equipment
- Nonstick skillet
Ingredients
- 2 large eggs
- 2 corn tortillas
- 2 Tbsp oil canola, vegetable or avocado
- Kosher salt & ground black pepper
- ¼ cup Tomatillo Salsa Verde
- ¼ cup Salsa Mexicana or your favorite red salsa
- ½ cup refried beans
Optional Toppings
- queso fresco
- avocado
Instructions
Frying the tortilla
- Brush each side of the tortillas with some oil (about 1 tablespoon). You can use your fingers or a brush. This helps to keep the amount of oil you use very low.
- Heat 1 tablespoon of oil over medium heat and briefly fry the tortillas one by one. Place on a plate with paper towels to absorb any excess oil.
- Set aside on the serving plate.
Cooking the eggs
- Heat nonstick skillet over medium heat (note #1: You may add a little more oil or butter if you think your eggs may stick).
- Carefully break eggs into the skillet, and cook until the whites are just set on top and the yolks are still runny, about 3 minutes. (note #2: You can cook the eggs one at the time, or cook them together and separate in the middle with the spatula before serving)
- Place each egg on top of each tortillas and season with salt & pepper. Separate the eggs with refried beans in the middle. Pour some Tomatillo Salsa on one egg, and the Red Salsa on the other egg.
- Top with queso fresco and avocado on the side. (note #3: You can eat them like tacos or simply slice the eggs and tortilla with a knife as you eat. Choice is yours!)
*Ana’s Notes:
ADD YOUR OWN PRIVATE NOTES
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NUTRITION
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
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Me encanta esta receta!!! A toda la familia le encantaron estos huevos divorciados. la salsa verde esta riquisima!
Gracias Brenda! Esta riquisima mi chula! Que la disfrutes
Can’t wait to make these huevos divorciados! I like both salsas too!