Huevos Divorciados, or "divorced eggs," gets its name from the two sauces that share a plate but never mix. This simple version starts with creamy refried beans, then tops two perfectly cooked Nellie's Free Range Eggs with red and green enchilada sauces for a colorful breakfast that's big on flavor with very little effort. Our friends at SOMOS make authentic Mexican sauces and beans that are delicious and super easy to prepare!

Instructions

1. Warm the refried beans according to the package directions, either in the microwave or in a small saucepan over medium-low heat.
2. Warm the red and green enchilada sauces separately in the microwave or in two small saucepans until heated through.
3. Heat the olive oil or butter in a large nonstick skillet over medium heat.
4. Crack in the Nellie's Free Range Eggs and cook until the whites are set and the yolks are still runny.
5. Divide the warm refried beans between two shallow bowls or plates, spreading them into an even layer.
6. Place two eggs on top of the beans on each plate.
7. Spoon the green enchilada sauce over one egg and the red enchilada sauce over the other, letting the sauces meet in the middle without mixing.
8. Finish with queso fresco, pickled red onion, sliced radishes, and fresh cilantro.
9. Serve immediately with warm tortillas or tortilla chips, if desired.

Helpful Tips

• Heating the sauces separately is what creates the classic "divorced" presentation.
• Sunny-side-up eggs let the rich yolks mingle with both sauces, but over-easy eggs work just as well if you prefer.
• Warm tortillas are perfect for scooping up every last bite.