Huevos Divorciados is a fun way to serve fried eggs. The "divorced" part of this breakfast comes in the form of two very different salsas. One egg is served with a tomato-jalapeño pepper salsa, while the other egg is served with a tomatillo-serrano chile salsa. Traditionally, Huevos Divorciados is plated with a serving of Refried Beans keeping the two eggs separate. Personally, I prefer my beans on the side, because I think the salsas look prettier served side-by-side.
Have you ever had Huevos Divorciados?
- 4 to 6 Roma tomatoes, cut in wedges
- 1 fresh jalapeño pepper, seed removed (you can also use yellow or banana peppers)
- 15 tomatillos (husks removed)
- 2 to 3 serrano chilies
- 1 onion, cut in half
- 2 cloves garlic
- Eggs (you need 2 eggs per serving)
For the Red Salsa: Place the tomato wedges, the jalapeño pepper, half the onion, and one clove garlic in a medium saucepan. Cover with 1-1/2 cups of water. Simmer over medium heat until the tomatoes are completely cooked. Remove from heat and let cool 10 to 15 minutes. Pour the tomatoes, jalapeño pepper, onion, garlic, and the water into a blender cup; puree until smooth. Pour into a serving bowl; season with salt.
In a non-stick skillet, heat a little vegetable oil or butter over medium heat. Fry two eggs at a time to desired doneness. (I like my yolks runny, but Hubby and the kiddies like them completely cooked.) Transfer the fried eggs to a plate. Ladle about a 1/4 cup of green salsa over one of the eggs and 1/4 cup of the red salsa over the other egg. Serve with Refried Beans. Enjoy!!!
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