Huevos Divorciados
Prep Time:
Cook Time:
Servings:
Ingredients
  • vegetable oil, for frying the tortillas
  • 8 store-bought or homemade corn tortillas
  • 8 large eggs, at room temperature
  • kosher or coarse sea salt, to taste
  • 2 cup homemade or store-bought salsa verde, warmed
  • 2 cup homemade or store-bought charred tomato salsa, warmed
  • 2 cup homemade or store-bought refried beans, warmed
  • 1/4 cup crumbled queso fresco, cotija, farmers' cheese, or mild feta
Directions
  1. Heat ΒΌ-inch oil in a medium-sized skillet over medium-high heat until hot but not smoking. (The oil is ready if the edge of a tortilla dipped in creates bubbles around the edges without going wild.) Line a plate with paper towels.
  2. Using tongs, dip the tortillas one at a time in the oil for 10-15 seconds per side. The tortillas will first appear to soften and then begin to crisp. Drain on paper towels and cover with aluminum foil or an inverted plate to keep warm. (As an alternative, you can lightly toast the tortillas on a well-heated comal or in a skillet over medium heat for 30 seconds per side.)
  3. Pour off all but 2 tablespoons of the oil. Heat the oil over medium heat. Crack 2 eggs into the pan, season with salt, to taste, and cook to the desired level of doneness.* Keep warm while you repeat with the remaining eggs.
  4. To serve, place 2 of the warmed tortillas on 4 plates and top with 2 eggs. Ladle a generous amount of salsa verde over 1 of the eggs on each plate and red sauce over the other. Serve with the refried beans on the side and cheese on top.