Huevos Divorciados

🛒 Ingredients

• Large Eggs 100 g · 140 kcal
• Corn Tortillas 50 g · 110 kcal
• Refried Beans 130 g · 120 kcal
• Vegetable Oil 30 g · 260 kcal
• Tomatillos 150 g · 45 kcal
• Tomatoes 150 g · 30 kcal
• White Onion 30 g · 12 kcal
• Serrano Peppers 20 g · 8 kcal
• Garlic Cloves 10 g · 15 kcal
• Fresh Cilantro 5 g · 1 kcal
• Lime 20 g · 6 kcal
• Ground Cumin 1 g · 4 kcal
• Dried Oregano 1 g · 1 kcal

👨‍🍳 Instructions

1. First, prepare the green salsa: Boil tomatillos, 1 serrano pepper, a quarter of the onion, and one garlic clove until softened; then blend with fresh cilantro and a splash of water until smooth. Season with salt and set aside.
2. Next, prepare the red salsa: Boil tomatoes, the remaining serrano pepper, the remaining onion, and two garlic cloves until softened. Blend them with ground cumin, dried oregano, and a splash of water until smooth. Season with salt.
3. Heat a small amount of vegetable oil in a pan over medium heat and briefly simmer each salsa separately for 5-7 minutes to enhance their flavors and thicken them slightly.
4. In a separate pan, heat more vegetable oil over medium-high heat. Fry two corn tortillas briefly until slightly softened, then remove and drain excess oil.
5. In the same pan with hot oil, carefully crack two eggs and fry them sunny-side up, or to your preferred doneness, ensuring the yolks remain runny.
6. To assemble, place the two fried tortillas on a plate. Spoon refried beans down the center, dividing the plate. Place one fried egg on each side of the beans.
7. Pour the green salsa generously over one egg and the red salsa over the other egg, ensuring distinct separation. Garnish with fresh cilantro and a lime wedge.