Cookbook:Huevos divorciados
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| Huevos divorciados | |
|---|---|
| Category: | Egg recipes |
| Servings: | 4 |
| Time: | prep: 15 minutes cooking: 45 minutes |
| Difficulty: |  |
Cookbook | Recipes | Cuisine of Mexico | Breakfast
Huevos Divorciados, or "Divorced Eggs," is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles. Typically, one egg is covered in salsa roja, while the other is covered in salsa verde, giving them distinctly different and complementary flavors.
[edit] Ingredients
- 8 ounces plum tomatoes
- 8 ounces fresh tomatillos, rinsed, husks discarded
- 2 fresh jalapeños
- 1 (1-inch) wedge of a large white onion
- 2 cloves garlic
- 2 tsp salt
- 3 Tbsp chopped fresh cilantro
- 1/4 to 1/2 cup water
- 4 to 8 Tbsp corn or vegetable oil
- 8 large eggs
- Ground black pepper
- 8 (6- to 7-inch) corn tortillas
