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The Strangest Egg Dishes from Around the World

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Gourmandize
Huevos Divorciados 10/10

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Huevos Divorciados

These “divorced eggs” are a classic Mexican breakfast and a delicious spin-off of the famous Huevos Rancheros. Why “divorced”? Because each egg gets its own distinct sauce—one fiery red, the other vibrant green—separated on the plate like a culinary breakup. Try this recipe and you’ll see why Mexican egg dishes are so beloved.


Ingredients (serves 2):

  • ½ onion, peeled
  • 2 jalapeño peppers
  • 2 garlic cloves, peeled
  • 5 ripe tomatoes (or canned if out of season)
  • 5 sprigs fresh cilantro
  • 1 teaspoon salt, divided
  • 2 teaspoons olive oil, divided
  • 4 large eggs
  • ¾ cup crumbled feta cheese
  • Fresh cilantro, chopped (for garnish)
  • Salt and black pepper, to taste
  • Optional: Refried beans, for serving


Instructions:

  1. In a medium pot, combine the peeled onion half, jalapeños, and garlic cloves. Cover with water and bring to a boil over high heat. Reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
  2. For the red salsa: In a blender, combine the cooked tomatoes, half of the boiled onion, 1 jalapeño, 1 garlic clove, and ½ tsp salt. Blend until smooth.
  3. Heat 1 tsp olive oil in a small saucepan over medium-high heat. Carefully pour in the red salsa and cook for 1 minute, stirring frequently. Taste and adjust salt if needed. Transfer to a bowl, cover, and set aside.
  4. For the green salsa: In the blender, combine the cooked tomatillos (or substitute green tomatoes), remaining onion half, 1 jalapeño, 1 garlic clove, cilantro sprigs, and ½ tsp salt. Blend until smooth.
  5. Heat the remaining 1 tsp olive oil in a small saucepan over medium-high heat. Add the green salsa, cook for 1 minute while stirring, then transfer to a bowl. Taste and adjust seasoning. Cover and set aside.
  6. In a large skillet, heat a little olive oil over medium heat. Crack the eggs into the pan and fry sunny side up until the whites are set but yolks are still runny (about 3 minutes).
  7. To serve, place two eggs on each plate. Spoon the red salsa around one egg and the green salsa around the other, keeping them “divorced.” Sprinkle with crumbled feta and chopped cilantro. Serve with a side of refried beans (perfect to fill the gap between the salsas).

Tip: Want it spicier? Add a few extra jalapeños to the salsas. Prefer mild? Remove the seeds from the peppers before blending.


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