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Huevos Divorciados

Growing up in Mexico, there was never a shortage of salsa in my house. We had at least one type of salsa on the table at all times, but more often than not, we had two (or more). There was usually a red one and a green one and I have to say: I prefer it that way. I think two is better than one and my taste buds agree.

This huevos divorciados recipe is delicious for breakfast or brunch and hearty enough to keep you going on a busy day. The name of this dish is a play on words. Divorced refers to the two types of salsa on the plate - one red and one green, though really, it could be any two types. 

In many restaurants, they serve this dish with a row of refried beans down the middle, making the divorce more pronounced. I like to keep things simple, but if you like an even heartier breakfast, by all means go ahead and add beans and cheese or even avocado to your plate.

As with all simple dishes, the quality of the ingredients is paramount, and in this case, the salsas should be superb. I have made one salsa smoky using chipotle chiles and the other tangy using tomatillos. Though very simple, they are delicious and together they make a perfect contrast on your plate.

These salsas stand alone perfectly and can be used for other recipes, so any leftovers can be enjoyed in other dishes. So go ahead, double up on the ingredients for your salsas and you will come up ahead for other dinners during the week.

Huevos Divorciados

  • 8 eggs
  • 8 corn tortillas
  • 8 slices ham
  • 2 cups red salsa
  • 2 cups green salsa
  • 2-3 tablespoons vegetable oil

Get the full recipe.

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