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Huevos Divorciados

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Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Eggs Sunny-side up or over-easy keeps the yolk runny and saucy. Scrambled? You can, but it's less dramatic. IMO, runny yolk or bust.
  • Salsa roja Tomato-based, a little smoky, maybe a chile de árbol kick. Store-bought works—look for fire-roasted cans if making your own.
  • Salsa verde Tomatillos bring tang. You want it bright and zippy. FYI, the acidity balances the richness of the eggs.
  • Tortillas Corn tortillas add structure and chew. Warm them until they get floppy and just a little char.
  • The middle ground Something to separate your eggs. Refried beans, home fries, chorizo, or even crisp chips (chilaquiles vibes).
  • Finishing touches Cilantro, onion, queso fresco or cotija, avocado, lime. Add crunch with radish if you're feeling fancy.

Method
 

  1. Pour each salsa into its own small pan and let it simmer. Taste for salt and heat. If too thick, add a splash of water; if too sharp, simmer 2 extra minutes.
  2. Dry-skillet or direct gas flame for 15–30 seconds per side. Keep them wrapped in a towel so they stay soft.
  3. Spread warm refried beans or pile a handful of chips between where the eggs will go. You want a divider.
  4. Medium skillet, a slick of oil or butter. Crack two eggs, cook until whites set and yolks still jiggly. Salt and pepper—don't skip.
  5. Tortilla down, egg on top of each. Spoon roja over one egg, verde over the other. Keep the sauces mostly on their sides (let them flirt, not elope).
  6. Crumble queso, shower with cilantro, add onion, avocado slices, and a squeeze of lime. Serve hot. Stare proudly.