Divorced Eggs (Huevos Divorciados)
meal
vegetarian

Divorced Eggs (Huevos Divorciados)

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Ingredients

For the red salsa:

  • 3 serrano peppers (see notes)
  • 3 Roma tomatoes
  • 1/2 small onion
  • 2 garlic cloves
  • 1/4 cilantro bunch
  • 1 teaspoon kosher salt, to taste

For the green salsa:

  • 10 tomatillos (see notes)
  • 5 arbol peppers (see notes)
  • 1 1/2 tablespoons white distilled vinegar
  • 1 tablespoon kosher salt, to taste

For the eggs:

Divorced Eggs (Huevos Divorciados)
  • meal
  • vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients Directions
  • meal
  • vegetarian

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients Directions
instacart logo ORDER NOW Find in Stores

Ingredients

For the red salsa:

  • 3 serrano peppers (see notes)
  • 3 Roma tomatoes
  • 1/2 small onion
  • 2 garlic cloves
  • 1/4 cilantro bunch
  • 1 teaspoon kosher salt, to taste

For the green salsa:

  • 10 tomatillos (see notes)
  • 5 arbol peppers (see notes)
  • 1 1/2 tablespoons white distilled vinegar
  • 1 tablespoon kosher salt, to taste

For the eggs:

Salsa lovers, this is for you!

From the recipe author: Huevos Divorciados (also known as divorced eggs) is a classic Mexican breakfast dish that features two sunny-side-up eggs separated by two different salsas—one verde (green), the other roja (red)—and symbolizing the complexities of love on a plate.

To make the red salsa:

  1. Add the serrano peppers, tomatoes, onion, and garlic to a small saucepan and add enough water to cover all ingredients. Bring to a boil over medium heat and cook until soft but not mushy, about 8-10 minutes.
  2. Using a slotted spoon, remove ingredients from the saucepan and add to a blender along with the cilantro and salt. Process ingredients on medium until smooth, about 30-60 seconds.
  3. Transfer your red salsa to a glass jar until ready to use.

Homemade red salsa for the perfect plate of huevos divorciados, or divorced eggs. | nelliesfreerange.com

To make the green salsa:

  1. Lightly toast the chiles on a comal (see notes) or flat pan on low, for about 3 minutes or until they release their aromas. Move and turn the chiles frequently to avoid burning. Remove from heat and remove the stems.
  2. In a small saucepan or pot, add the tomatillos and chiles. Cover with water and boil for 8-10 minutes.
  3. Transfer the tomatillos and chiles to a blender or food processor and blend on medium setting for 60 seconds with salt and vinegar. If necessary, add small amounts of water from the boiled tomatillos until the salsa reaches desired consistency.
  4. Transfer your green salsa to a glass jar until ready to use.

A homemade green verde salsa for the perfect plate of huevos divorciados, or divorced eggs. | nelliesfreerange.com

To make the eggs:

  1. Heat the oil in a separate skillet over medium heat.
  2. Fry the eggs until whites are set and yolks are cooked to your liking.
  3. Place two eggs on each plate. Top one egg with green salsa, and the other with red salsa. Add your favorite toppings, some extra salsa on the side if desired, and serve immediately.

A simple Mexican recipe for fried free-range eggs topped with red and green salsas. | nelliesfreerange.com

Nellie's Notes

Arbol peppers, which are widely used in Mexican cuisine and known for their fiery heat and slightly nutty flavor, can often be found at your local Mexican grocery stores or online.

Tomatillos, not to be confused with green tomatoes, add flavor, texture, and balance to this salsa recipe. You can find them in the produce section of most grocery stores—and be sure to remove the husks and rinse off the sticky residue before cooking them!

Serrano peppers are small, slender chili peppers with a bright green color. They are similar to jalapeños but with a more intense kick.

To adjust the spice level of your salsas, try removing the seeds and stems of the peppers and chiles for a milder heat. 

A comal is a flat, smooth pan typically made from cast iron and used to heat tortillas. Any sturdy, flat, and smooth cast iron pan or frying pan should work just as well!

Looking for toppings inspiration? We suggest finishing this recipe with sliced avocado, crumbled queso fresco or cotija cheese, chopped cilantro, thinly sliced red onions, or Mexican crema for the best flavor.

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