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.
Servings 1 person
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!)
Fry the tortilla in small amount of oil until they're crispy but still bendable. Or if you would like to eat it as a tostada then go ahead! Make the tortilla as crispy as you would like.
Note: Calories do not include a serving of refried beans
Serving: 2eggs with tortilla | Calories: 499kcal | Carbohydrates: 22g | Protein: 14g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 370mg | Sodium: 1492mg | Potassium: 140mg | Fiber: 3g | Sugar: 4g