Huevos Divorciados Recipe

By
Ubish Yaren
Ubish Yaren
Ubish Yaren
Ubish Yaren born and raised in Mexico. He is a former sous chef specializing in Mexican food with a huge passion to show and share the importance of Mexican food for the world. Ubish does food tours in Mexico City and believes that the best taco is the one you are eating now.
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Published on 12/22/21
Huevos Divorciados

The Spruce Eats / Ubish Yaren
Prep: 15 mins
Cook: 25 mins
Cooling: 20 mins
Total: 60 mins
Servings: 2 servings
Yield: 4 eggs
Nutrition Facts (per serving)
355 Calories
19g Fat
32g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 355
% Daily Value*
Total Fat 19g 25%
Saturated Fat 4g 20%
Cholesterol 372mg 124%
Sodium 337mg 15%
Total Carbohydrate 32g 12%
Dietary Fiber 9g 32%
Total Sugars 18g
Protein 18g
Vitamin C 71mg 355%
Calcium 140mg 11%
Iron 4mg 24%
Potassium 1462mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Huevos divorciados translates literally to divorced eggs, so named because one fried egg is topped with a red salsa, and the other fried egg is topped with a green salsa. They are separated by sauces, each doing its own thing, yet both showing up together on the same plate. Why choose one salsa when you can have both?

This Mexican egg dish is often served with a sprinkling of cotija cheese and slices of red onion and avocado. It’s common to serve a pool of refried beans (most often black) or chorizo as a side, and of course there would be fresh, warm tortillas or maybe a bolillo, a type of roll. 

The salsas for huevos divorciados can be made a day or two in advance. In fact, you may want to double or quadruple the salsa recipes to use for other dishes.

Ingredients

For the salsa verde

  • 1 pound husked and chopped tomatillos

  • 1/4 cup diced white onion

  • 1 minced clove garlic

  • 1 seeded and minced jalapeño pepper

  • 2 cups water

  • 1/2 cup chopped cilantro

  • Kosher salt to taste

For the salsa roja

  • 1 pound chopped tomatoes

  • 1/4 cup chopped white onion

  • 1 minced clove garlic

  • 1 dried guajillo pepper, or other similar dried pepper

  • 2 cups water

For the eggs

  • 4 large large eggs

  • 1 tablespoon vegetable oil

  • 1/2 thinly-sliced red onion, optional for garnish

  • 1 sliced ripe avocado, optional for garnish

  • 2 tablespoons grated cotija cheese, optional for garnish

  • 2 corn tortillas, optional for garnish

Steps to Make It

Make the Salsa Verde

  1. Gather the ingredients.

  2. Add all of the ingredients except the cilantro to a large pot over high heat and bring to a boil. Lower to medium and simmer for 10 minutes. Allow to cool down another 10 minutes.

  3. Pour ingredients into a blender along with cilantro. Blend to desired consistency. Add salt to taste and then pulse to combine. Reserve salsa.

Make the Salsa Roja

  1. Gather the ingredients.

  2. Stem and deseed the guajillo chiles. Hold the end of a chile with one hand, use a very sharp knife, and cut off the stem and calyx (the part that connects the stem to the chile). Then pour out any remaining seeds.

  3. Add the guajillo chile and the rest of the ingredients to a large pot over high heat and bring to a boil. Lower to medium and simmer for 10 minutes. Allow to cool down another 10 minutes.

  4. Pour ingredients into a blender. Blend to desired consistency. Add salt to taste and then pulse to combine. Reserve salsa.

Assemble the Dish

  1. Gather the ingredients.

  2. Heat oil in a frying pan over medium heat.

  3. Fry eggs in batches. Add 2 eggs at a time to the pan and fry according to your preferences.

  4. Place two eggs on each plate. Cover one egg on each plate with salsa verde, and the other egg on each plate with salsa roja.

  5. Garnish with onion, avocado, cotija cheese, and tortillas.

Handle Chiles with Caution

Take care to wash your hands thoroughly after handling chiles. Some people use gloves or wrap their hands in plastic bags to protect themselves. Oils from the chiles can irritate your eyes and nose if you handle chiles and then absentmindedly touch your face.

Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Variations

Popular sides to huevos divorciados include refried beans and chorizo, typically plated between the eggs to keep things civil.

How to Store and Freeze

  • We don’t recommend storing or freezing an egg dish, of course. But you can store the salsas.
  • Pour each sauce into a small, well-sealed container and keep in the refrigerator for 3-4 days.
  • To freeze, pour into freezer bags, seal well, and keep for up to a month. Defrost overnight in the refrigerator before using.