Mexican · Brunch
Dual Salsa Breakfast Eggs
Huevos Divorciados
Mexican breakfast skillet of two sunny-side-up eggs on warm corn tortillas, one bathed in tomatillo-serrano salsa verde and the other in tomato-chipotle salsa roja, separated by a strip of refried beans.
$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
28gFat
48gCarbs
8gSugar
8gFiber
780mgSodium
186mgChol
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Instructions
1
Prep
Husk and rinse tomatillos and tomatoes. Stem serrano chiles. Rough chop 1/2 white onion, mince 2 garlic cloves, chop cilantro. Drain cooked pinto beans. Slice 60g white onion into rings. Cut lime into wedges. Have all ingredients measured and ready.
2
Char
Heat a dry skillet over medium-high. Working in batches, char tomatillos and serranos 5 minutes until blackened and collapsed. Transfer to blender with 1/4 of the onion, 1 garlic clove, half the cilantro, 1/4 tsp salt; blend coarse. Char tomatoes in same skillet 4 minutes until blackened. Blend with chipotles, adobo sauce, remaining garlic, remaining onion, 1/4 tsp salt until smooth.
3
Build 1
Heat 1 tbsp oil in a saucepan over medium-high 30 seconds. Pour salsa verde, stir 2 minutes until colour deepens and bubbles steadily. Move to low heat. In a second saucepan, heat 1 tbsp oil 30 seconds, add salsa roja, stir 2 minutes until brick-red. Move to low heat.
4
Saute
Heat 1 tbsp oil in a skillet over medium 1 minute. While oil heats, mash pinto beans with 1 tbsp oil, 1/4 tsp salt, and bean liquid over medium 4 minutes until thick and spreadable.
5
Fry
Heat 1 tbsp oil in a non-stick skillet over medium 1 minute. Crack 4 eggs with space between, season with salt and pepper, fry 3 minutes until whites set and yolks glossy. Char 4 corn tortillas 20 seconds per side in a separate skillet.
6
Plate
Lay 2 warm tortillas overlapping on each plate. Slide one egg onto each tortilla. Spoon salsa verde over one egg and salsa roja over the other, keeping yolks exposed. Pipe refritos down the centre between them. Top with queso fresco, onion rings, remaining cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) eggs, large
- 6 tomatillos
- 2 serrano chiles
- 2 tomatoes, medium
- 2 chipotles chiles in adobo
- 2 tsp adobo sauce
- 6 tbsp neutral oil
- 200g (7.1 oz) pinto beans, cooked
- 60ml (1/4 cup) bean cooking liquid or water
- 120g (4.2 oz) white onion
- 2 garlic cloves
- 32g (small handful) fresh cilantro
- 0.5 tsp fine salt
- 0.5 tsp ground black pepper
- 4 corn tortillas, small
- 60g (2.1 oz) queso fresco
- 1 lime