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Loading...Huevos Divorciados, or "divorced eggs," is a beloved Mexican breakfast that places two sunny-side-up eggs on the same plate, separated by a wall of refried beans and topped on opposite sides with bright red tomato salsa and tangy green tomatillo salsa. The two sauces never meet, symbolizing the "divorce," while runny yolks spill into the beans for a rich, satisfying bite. Served with warm corn tortillas, queso fresco, and a drizzle of crema, it's a colorful, deeply traditional morning plate found across central Mexico.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 26 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 6 gSugar
- 24 gProtein
- 780 mgSodium
- 720 mgPotassium
- 220 mgCalcium
- 4.5 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Red Salsa (Salsa Roja)
- 4 Roma tomatoes
- 2 dried guajillo chiles, stems and seeds removed
- 1/4 white onion
- 1 garlic clove, peeled
- 1/2 tsp kosher salt
- 1 tbsp vegetable oil
For the Green Salsa (Salsa Verde)
- 6 medium tomatillos, husked and rinsed
- 1/2 white onion, divided
- 1 jalapeño, stem removed
- 1 garlic clove, peeled
- 1/4 cup fresh cilantro leaves
- 1/2 tsp kosher salt
For the Refried Beans
- 2 cups cooked pinto beans, drained
- 2 tbsp lard or vegetable oil
- 1/4 cup finely chopped white onion
- 1 garlic clove, minced
- 1/4 tsp kosher salt
- 2 tbsp water, as needed
For the Eggs and Assembly
- 8 large eggs
- 1/4 cup vegetable oil, for frying
- 8 corn tortillas
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1 ripe avocado, sliced (optional)
- Fresh cilantro leaves, for garnish
Directions
- Make the red salsa: simmer the tomatoes, guajillo chiles, 1/4 onion, and garlic in a small pot of water to cover for 8 minutes until soft. Drain, transfer to a blender with the salt, and blend until smooth. Heat 1 tablespoon oil in a small skillet, pour in the salsa, and cook 4 to 5 minutes over medium heat, stirring, until thickened and darkened.
- Make the green salsa: place the tomatillos, half of the onion, jalapeño, and garlic in a small pot, cover with water, and simmer for 6 minutes until the tomatillos are olive-green and tender. Drain and blend with the cilantro, remaining raw onion, and salt until smooth; set aside without further cooking.
- Prepare the refried beans: warm the lard in a medium skillet over medium heat. Add the chopped onion and garlic and cook for 2 minutes until translucent. Add the drained beans and salt, mash with a potato masher, and stir in water a tablespoon at a time until creamy and spreadable, about 4 minutes.
- Warm the tortillas directly over a gas flame or in a dry comal for about 20 seconds per side until pliable and lightly charred. Stack and keep covered with a clean kitchen towel.
- Heat the 1/4 cup oil in a large nonstick skillet over medium-low heat. Crack the eggs one at a time and fry sunny-side up for about 2 1/2 to 3 minutes, keeping the yolks runny and the whites just set. Work in batches so the eggs are not crowded.
- Build each plate: smear a thick vertical line of refried beans down the center of a warm plate to act as the "wall." Place two eggs on either side of the beans, then spoon the red salsa generously over the eggs on the left and the green salsa over the eggs on the right, keeping the two sauces strictly separated.
- Tuck two warm tortillas behind or under the eggs on each plate. Drizzle the crema across both sides, sprinkle with queso fresco, and scatter cilantro leaves over the top.
- Serve immediately while the yolks are still liquid, encouraging diners to break the eggs and let the runny yolks mingle with the beans and tortillas beneath.
Cook’s Notes
- Keep the two salsas strictly separated until the moment of plating; even a single drop crossing the bean wall ruins the visual joke that gives the dish its name.
- For the deepest flavor, toast the guajillo chiles in a dry skillet for 10 seconds per side before simmering them with the tomatoes.
- If you cannot find guajillo chiles, substitute 1 dried California chile plus a pinch of smoked paprika for a similar mild, fruity heat.
- A strip of melted Oaxaca cheese or a roasted poblano strip laid down the center of the plate is a traditional alternative to the bean "wall."
- Make both salsas up to 3 days ahead and refrigerate; their flavor actually improves overnight as the chiles steep into the tomatoes and tomatillos.
