Divorced Eggs

Name: Divorced Eggs
Prep time: 35 min
Yield: 1
Cuisine: Mexicana
Ingredients: 1/4 cups vegetable oil; 1 tablespoon onion, finely chopped; 1 clove garlic, finely chopped; 3/4 cups tomatillo, finely chopped; 1 serrano chile, finely chopped; salt; black pepper, freshly ground; 1 corn tortillas; 2 eggs; 3 cups water, for the green sauce; 2 1/2 teaspoons salt, (for the green sauce); cloves garlic, for the green sauce; 4 serrano chiles, (for the green sauce); 1/2 kilos tomatillo, without skin (for the green sauce); 1/2 cups fresh cilantro, (for the green sauce); 1/4 cups onion, chopped (for the green sauce)

Lorenza Ávila

Recipe for the famous divorced eggs, a typical Mexican dish for breakfast.

Reviewed by Editorial Team of Kiwilimón

Published: 17-01-2010

Preparation

35 mins

Low

TO PREPARE THE TOMATO SAUCE: Heat 1 tablespoon of oil in a small saucepan. Sauté the onion and garlic without letting them brown. Add the tomato and continue for 2 minutes. Add the chili, salt, and pepper, and cook for 3 more minutes. TO PREPARE THE GREEN SAUCE: In a saucepan, put the water and 1 teaspoon of salt and heat until it begins to boil. Add the garlic, onion, chiles, and tomatillos and cook uncovered for 8 to 10 minutes. Drain and reserve ½ cup (125ml) of the liquid. Blend the garlic, chiles, and tomatillos in the food processor with the reserved liquid. Incorporate the cilantro and the rest of the salt and process lightly. Transfer the mixture to a container and set aside. Heat the rest of the oil in a skillet, place the tortilla, and fry for 30 seconds. Remove and drain. With very little oil, fry the eggs, both at the same time, leaving the whites solid and the yolks runny. Place the tortilla on a plate, top with the fried eggs, and drizzle with green sauce and tomato sauce. Serve hot accompanied by refried beans.