Huevos divorciados – eggs with two sauces Recipe
Huevos divorciados, or “divorced eggs”, is a playfully named Mexican breakfast where two fried eggs are served with two different sauces on opposite sides of the plate. One egg bathes in a red tomato sauce, and the other in a green sauce with herbs and chili. It’s the perfect breakfast for the indecisive – you don’t have to choose just one favorite sauce.
Huevos divorciados is a breakfast that plays with form: two eggs literally “separated” on the plate by red and green sauces, like two different personalities. The red tomato‑chili sauce is deeper and more warming, while the green one – made with green tomatoes, coriander and lime – is fresh, slightly tangy and spicy.
Chef's tips
Cook the sauces until the tomatoes really break down – if they’re too thin, they’ll slide off the eggs and tortillas; if you prefer a smoother texture, you can briefly blend the red sauce as well. Fry the eggs over medium heat and don’t cover the pan, so the whites have time to set while the yolks stay nicely runny; the edges of the whites can be lightly browned but not burnt. Keep the tortillas under a cloth and don’t heat them too early – they dry out quickly and crack when you try to wrap your bites.
How to serve
This dish is best as a lazy, late weekend breakfast when you can sit down calmly with a big mug of black coffee or cold brew. Put extra lime wedges, avocado slices and a bit of crumbled cheese (like feta) on the table for sprinkling on top. If you’re making a late “breakfast for dinner” meal, add a simple cucumber and radish salad to balance the spicy sauces.
Ingredients
- jajka - 4 szt
- tortilla kukurydziana - 4 szt
- pomidory - 3 szt
- pomidory zielone - 3 szt
- cebula - 1 szt
- czosnek - 3 ząbki
- papryczka jalapeno - 1 szt
- papryczka chili czerwona - 1 szt
- kolendra świeża - 3 łyżki
- olej roślinny - 4 łyżki
- sól - 1 łyżeczka
- pieprz czarny - 0.5 łyżeczki
- sok z limonki - 1 łyżka
Preparation
- Heat 1 tablespoon of oil in a pan over medium heat. Add half of the chopped onion and 1 clove of garlic and fry for 3–4 minutes, until softened.
- Add the diced red tomatoes and red chili pepper. Fry for 5–7 minutes, until the tomatoes break down and form a thick sauce. Season with salt and pepper and leave over low heat.
- In a second pan, heat another 1 tablespoon of oil. Add the remaining onion and 2 cloves of garlic and fry for 3–4 minutes, until softened.
- Add the chopped green tomatoes and jalapeño. Fry for 5–7 minutes, until the tomatoes soften. Remove from the heat, add the lime juice and half of the chopped coriander.
- You can lightly blend the green sauce with a hand blender or leave it chunky if you prefer a more rustic version. Season with salt and pepper.
- Heat the tortillas in a dry pan for 30–40 seconds on each side, until soft and pliable. Cover with a cloth so they don’t dry out.
- Heat the remaining 2 tablespoons of oil in a large pan over medium heat. Crack in the eggs, trying to keep the whites from running together. Fry for 3–4 minutes, until the whites are set and the yolks remain runny (or longer if you prefer them more set). Season with salt and pepper.
- On each plate, spoon a portion of red sauce on one side and a portion of green sauce on the other, leaving an empty space in the middle.
- Carefully transfer two eggs onto each plate so that one egg sits on the red sauce and the other on the green. Sprinkle with the remaining fresh coriander.
- Serve immediately with warm tortillas, which you can use to scoop up the sauce and egg.
Storage
Store the red and green sauces separately in airtight containers in the fridge for up to 2–3 days. Reheat gently in a pan, adding a splash of water if they have thickened too much. Always fry the eggs fresh just before serving, and warm the tortillas right before eating so they stay soft.
