Lorenza Ávila

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Lorenza Ávila

Divorced eggs

Name: Divorced eggs
Prep time: 35 min
Cook time: 35 min
Yield: 1
Cuisine: Mexicana
Ingredients: 1/4 cups oil; 1 tablespoon onion, finely chopped; 1 clove garlic, finely chopped; 3/4 cups tomato, finely chopped; 1 serrano pepper, finely chopped; salt; black pepper, freshly ground; 1 corn tortilla; 2 eggs; 3 cups Water, for green sauce; 2 1/2 teaspoons salt, (for the green sauce); cloves garlic, for green sauce; 4 serrano peppers, (for the green sauce); 1/2 kilos green tomato, without shell (for green sauce); 1/2 cups fresh coriander, (for the green sauce); 1/4 cups onion, chopped (for green sauce)

35 mins

Low

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Lorenza Ávila

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

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Ingredients

1 portion

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Preparation

TO PREPARE 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, cook 3 more minutes.

TO PREPARE THE GREEN SAUCE: In a saucepan, put the water and 1 teaspoon of salt and heat until it starts to boil. Add the garlic, onion, chilies and green tomatoes and cook uncovered for 8 to 10 minutes. Drain and reserve ½ cup (125ml) of the liquid. Grind the garlic, chilies and green tomatoes in the food processor with the reserved liquid. Add the cilantro and the rest of the salt and process lightly. Pass the mixture to a container and reserve.

Heat the rest of the oil in a pan, put the tortilla and fry it for 30 seconds. Take it out and drain it. With very little oil fry the eggs, both at the same time, leaving the solid white and the liquid yolk. Place the tortilla on a plate, put the fried eggs on top and bathe them with green sauce and tomato sauce. Serve hot accompanied by refried beans.