'Divorced' Eggs: A Twist on Huevos Rancheros

Photo credit: Fiamma Piacentini-Huff/Phaidon

Divorced Eggs
Serves 6

There can be be up to five meals in a Mexican day, beginning with desayuno (breakfast). For most, breakfast is a quickly consumed meal of coffee and bread or other baked goods, or perhaps an atole. … The next meal of the day is almuerzo in the mid to late morning, especially important for those who didn’t have much breakfast. Eggs are a common feature of this meal—dishes include Huevos Rancheros, which are fried eggs on top of a tortilla served with tomato salsa. [Editor’s note: This recipe is a twist on Huevos Rancheros, and includes a vibrant tomatillo salsa in addition to the more traditional tomato salsa.]

Vegetable oil, for frying
12 eggs
Sea salt
1 cup (7oz/200g) raw tomatillo salsa
1 cup (7oz/200g) raw tomato salsa
Refried beans
Grated cheddar cheese
Tortilla chips, to garnish

Heat 2 teaspoons of the oil in a nonstick frying pan or skillet. Fry the eggs over medium-low heat until the white is set. Season with salt and transfer 2 eggs to each plate.

Put a generous spoonful of green salsa over the white of one egg and another spoonful of red salsa over the other. Put a spoonful of refried beans between the eggs and garnish with grated cheese and tortilla chips. Serve immediately.

Reprinted from Mexico: The Cookbook by Margarita Carrillo Arronte from Phaidon Press. It’s on sale now for $49.95.

For more Mexican recipes, try these:
Mexican Hot Chocolate Recipe
Guacamole Recipe From ‘Mexico: The Cookbook’
Behold, the Breakfast Taco

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