Huevos Divorciados

Huevos  Divorciados

Huevos Divorciados, or “Divorced Eggs” describes this typical Mexican breakfast recipe. It can be prepared very much like huevos rancheros. There is a crispy corn tortilla base, creamy black beans, fried eggs and then ladled with both red and green salsa on either side. These Huevos Divorciados are garnished with sharp cotija cheese and fresh green onions. I really enjoy the half crispy, half soft tostada on the bottom. I often serve this dish with extra tostadas for scooping up all those delicious toppings. My brother Ismael often tells the story of how we never used forks until were were teenagers, lol! We did love our tortillas and pan bolillo (Mexican bread) for the wonderful home cooked meals my Mom would prepare. As adults, we still love it, but have mastered the fork and knife!

 

 

Ingredients

1/8 cup oil
8 corn tortillas

For Beans
1 1/2 tablespoons olive oil
2 cups black beans
1 cup chicken broth or water
1 clove garlic, sliced
1/4 small white onion
1/3 teaspoon cumin

You will also need
2 tablespoon of butter or oil
8 large eggs
1 1/2 cups tomato salsa
1 1/2 cups tomatillo salsa
1/2 cup cotija cheese or queso fresco, crumbled
1/3 cup green onions, sliced

You can find the recipes for the salsa’s recipes I used on my blog.

 

 

1. Preheat a large griddle or comal to medium heat for 5 minutes. Brush the tortillas with oil on both sides and transfer to hot griddle. Cook for 8 to 10 minutes, turning as needed until they become crispy. This method takes a little longer, but I use alot less oil this way. Remove from heat and set aside.

2. Heat the 1 1/2 tablespoons of olive oil in a skillet to medium. Transfer the beans to the blender. Add the broth, garlic, onion and cumin. Blend on high until smooth and taste for salt. Add the beans to the hot skillet, reduce heat, cook for 10 minutes. Cover and reduce heat to low.

3. To another large skillet, add a couple of tablespoons of butter or oil and preheat to medium for 2 minutes. Crack and carefully drop in the eggs. Season lightly with salt and pepper, cover with lid and continue cooking until eggs are done the way you like them. The steam created will help cook the eggs without adding too much oil or butter. I like my eggs runny, about 3 to 4 minutes, 5 to 6 minutes for a more firm egg. To plate, add two tortillas to each plate, top with beans, one egg on each tortilla and warm salsa verde and roja on each egg. Garnish and serve right away. Yields 4 servings.

 

Tips~ When preparing huevos rancheros or huevos divorciados for a large family, this is how I manage it. I add my salsa to an oven safe pan, carefully crack the eggs individually into the salsa. Cover the pan and bake in a 350 degree oven for 10 to 15 minutes, depending on how ell done you like your eggs. Ladle warm salsa and eggs as usual over tostadas.