Huevos Divorciados

 Huevos Divorciados is a popular Mexican brea
kfast dish that consists of two fried eggs served with two different types of salsa, typically a red salsa (salsa roja) and a green salsa (salsa verde). The term "divorciados" literally means "divorced," referring to the two distinct salsas served side by side, symbolizing a separation. It’s a flavorful, hearty dish that is perfect for a weekend brunch or a special breakfast.

Here’s a simple recipe for Huevos Divorciados:

Huevos Divorciados Recipe

Ingredients:

• 2 large eggs
• 1/2 cup salsa roja (red salsa)
• 1/2 cup salsa verde (green salsa)
• 2 corn tortillas (or flour tortillas if preferred)
• 1 tablespoon vegetable oil (or butter) for frying
• Salt, to taste
• Fresh cilantro (optional, for garnish)
• Crumbled queso fresco (optional, for garnish)
• Avocado slices (optional, for garnish)

Salsa Roja (Red Salsa):

• 2 medium tomatoes
• 1/4 onion
• 1 clove garlic
• 1-2 dried guajillo chilies (or other dried chili of choice)
• Salt, to taste

Salsa Verde (Green Salsa):

• 4-5 tomatillos, husked and rinsed
• 1/4 onion
• 1 clove garlic
• 1-2 fresh green chilies (such as jalapeños)
• Salt, to taste
• Fresh cilantro (optional)

Instructions:

Step 1: Make the Salsas

For Salsa Roja (Red Salsa):

1. Toast the guajillo chilies on a hot skillet for about 1-2 minutes until they become fragrant. Remove the stems and seeds.
2. In a saucepan, add the tomatoes, onion, garlic, and the toasted chilies. Cover with water and simmer for about 10 minutes until everything is softened.
3. Blend the ingredients in a blender until smooth. Add salt to taste and set aside.

For Salsa Verde (Green Salsa):

1. In a saucepan, add the tomatillos, onion, garlic, and fresh green chilies. Cover with water and bring to a simmer. Cook for about 10-12 minutes, until the tomatillos are softened and slightly translucent.
2. Blend the cooked ingredients until smooth, adding salt to taste. You can add a little water if it’s too thick. Optionally, blend in some fresh cilantro for extra flavor.

Step 2: Fry the Eggs

1. Heat a tablespoon of vegetable oil or butter in a non-stick skillet over medium heat.
2. Crack the eggs into the skillet and fry them to your preferred doneness (typically sunny side up or over-easy).
3. Season with a pinch of salt.

Step 3: Prepare the Tortillas

1. While the eggs are frying, lightly toast or heat the tortillas in a separate pan for about 30 seconds on each side, until warm and slightly crisp.

Step 4: Assemble the Huevos Divorciados

1. Place a warm tortilla on a plate for each serving.
2. Once the eggs are fried, place them on top of the tortillas.
3. Spoon a generous amount of red salsa (salsa roja) over one egg and green salsa (salsa verde) over the other egg, leaving the two salsas separated as in a "divorce."
4. Optionally, garnish with fresh cilantro, crumbled queso fresco, or slices of avocado.

Step 5: Serve

• Serve immediately with a side of refried beans, Mexican rice, or a simple salad.

Tips:

• Adjusting the Heat: You can control the heat level of the salsas by adjusting the number of chilies used. For a milder version, use fewer or milder chilies.
• Tortilla Options: If you prefer flour tortillas, you can use those instead of corn, but traditionally, corn tortillas are used.
• Add Protein: Some people add a side of chorizo, carne asada, or pulled chicken for extra protein.

Huevos Divorciados is a delicious and customizable dish that pairs beautifully with the vibrant flavors of the red and green salsas. Enjoy this hearty breakfast that’s full of color, flavor, and texture!