Huevos Divorciados (Divorced Eggs)

The name derives from the way the dish is served. Traditionally half of them are served with green salsa and half are served with red salsa. This recipe is easy to adjust for only two servings.

Yield: 8 servings

Ingredients

• 8 large eggs
• 8 (6 inch) corn tortillas
• 4 teaspoons butter, divided
• Salt and pepper
• 2 cups prepared refried pinto beans, warmed
• 1/2 cup tomatillo or green salsa
• 1/2 cup tomato or red salsa
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped fresh cilantro

Instructions

1. Bake tortillas in a single layer on a large baking sheet in preheated 400 degrees F oven for 7 to 10 minutes or until crispy.
2. Heat half of the butter in large nonstick skillet set over medium-high heat until just melted. For sunny-side up, over-easy or over-hard eggs: Break 4 eggs and slip into skillet one at a time. Immediately reduce heat to low.
3. Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard.
4. Use as is or flip eggs carefully with spatula and cook second side to desired doneness. Sprinkle eggs lightly with salt and pepper. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in two large nonstick skillets or on one large flat griddle.)
5. Spread warm refried beans evenly over tortillas. Spoon tomatillo salsa over half the tortillas and tomato salsa over remaining tortillas. Top each tortilla with one fried egg. Transfer one of each salsa-topped tortilla to four plates and garnish with red onion and cilantro. Serve immediately.

Notes

Mix 1/4 cup sour cream with juice from one fresh lime and drizzle on top of eggs right before serving.

Garnish with chopped avocados and lime wedges.

Prepare recipe with refried black beans instead of pinto beans if desired.

This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.

Attribution

Recipe and photo used with permission from: American Egg Board