Irreconcilable Differences: Huevos Divorciados

26 Jul
They remain good friends

My Summer of Spice continues with its Latin bent and a simple, savory and piquant way to start your day. Or end it (breakfast-for-dinner is always a welcome change of pace for me).

Huevos Divorciados (“divorced eggs”) is a close cousin of the familiar huevos rancheros available at most breakfast joints across North America. I stumbled upon the dish as I looked for a way to use up some of the extra salsas that take up half of my fridge at any given time. Inspired by other Mexican dishes that feature bright-colored red and green sauces, huevos divorciados pits one egg, smothered in salsa roja (Team Red) against its embattled mate, doused in salsa verde (Team Green). The tangy bite of the salsa verde serves as a nice counterpoint to the savory roja. While they might not appear to be on speaking terms, they reunite in your mouth to remake the magic that put them on the same plate in the first place.

Huevos Divorciados

Ingredient Rundown (per serving):

  • 2 eggs
  • 1 medium potato, thinly sliced
  • 1 half small onion, thinly sliced
  • 1/3 red bell pepper, thinly sliced
  • chorizo, either one small link or 1/2 cup of ground and browned
  • spices (Penzey’s Northwoods Fire or other spicy blend, garlic powder, cumin, salt and pepper)
  • salsa roja
  • salsa verde
  • tortilla
  • olive oil/bacon drippings for frying
  • cilantro, chopped
  • guacamole (optional)
  • sour cream (optional)
  • refried beans (optional)
  • shredded cheese (optional)

How I do it:

  1. Season and fry sliced potatoes until mostly cooked, 10-15 minutes on medium.  Add chorizo, onion and red bell pepper, continue to cook for 5-10 minutes until tender.
  2. Fry 2 eggs, leaving the yolk runny. Over-easy works for me.
  3. Briefly warm tortilla in skillet until lightly crisped.
  4. Place tortilla on serving plate and top with fried potatoes, vegetables, chorizo and optional beans and cheese.  Top with fried eggs, side-by-side and garnish one egg with salsa roja (red), the other with salsa verde (green) and plenty of cilantro.  Seperate with optional guacamole and sour cream.  Buenos dias!

This is a great excuse to use up leftover salsa or a reason in itself to whip some up.  Fresh homemade salsa is one of summer’s simple pleasures and you should always have some on hand.  Say no to that jarred spaghetti sauce stuff!  This dish works great as intended — a simple, bold, and hearty breakfast — and as an admitted lover of breakfast-for-dinner, I have been known to eat this meal at all hours.  It’s never not a good time for anything with a fried egg on it.

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