Huevos Divorciados

 

prepping salsas.jpg
Prep all of your veggies and toss with a little oil. Roast at 375F for about 25-30 minutes.

A friend of mine recently posted a bit of a rant about breakfast. He had a craving for a croissant and went to THREE breakfast places. All of which opened AFTER 9:00 a.m. which, I’m sorry, if you are a working stiff, is far too late for breakfast. Seriously, if you are going to serve breakfast, serve breakfast, not brunch. It got me thinking about all of my favorite Mexican places around here that have the most fabulous breakfast menus. And open at 10:30. All I want is some damn huevos, man! Hook me up! But no, it is not meant to be.

making salsa.jpg
Transfer roasted veggies to blender and puree. Finish with a little lime juice and salt to taste.

But then, my stream of consciousness went a little crazy and I realized I NEEDED to have some Huevos Divorciados (Divorced Eggs). This is something I had for the first time on Isla Mujeres in Mexico and I’ve fantasized about it for years. It is essentially, two eggs, one covered in red sauce and one in green sauce, separated by a dam of refried beans. So I was finally just inspired to make it myself and it turned out pretty good if I say so myself!

beans!.jpg
Combine canned beans and veggies in blender with some cumin. Puree until fairly smooth.

I knew what I had in mind but I did search around on the internet to see if I was on the right track. Most of the recipes I researched involved a fried egg with the two sauces but I was cooking for our little family of three and the thought of carefully timing the frying of six eggs and just hoping that they all came together at the same time was just more than I could handle (and one more burner that I didn’t have).

messy time.jpg
Yep, that’s FOUR pots and pans. I’m sorry. Heat oil in all of the pans. Add sauces to two of the pots and beans to the third. You’ll brown your tortillas in the skillet.

I think you could go the fried egg route if it’s just one or two people. Any more than that and it just becomes easier to poach the eggs right in the sauce. With big enough skillets and enough sauce, you could easily do this for six to eight people for a brunch that will IMPRESS.

tortillas frying.jpg
Fry tortillas about 10 second on each side or until golden. Drain on paper towels.

It’s a bit of a process and the kitchen was damn dirty at the end. But there was much happy grunting at the breakfast at the table. I would absolutely recommend making your sauces and beans the day before if you can. They really don’t take that long but it’s one less thing (and three less dirty dishes) to deal with in the morning.

ready to poach the eggs.jpg
When the sauces have slightly thickened, add the eggs around the pot. When the whites start to cook, lid the sauces until eggs are desired doneness. Keep frying up those tortillas!

 

Huevos Divorciados (serves three but easily increased!)

Ingredients:

  • 6 large eggs
  • 3 ounces queso fresco or cotija cheese
  • 3 ounces crema (or sour cream mixed with a little lime juice and salt)
  • 1/4 C cilantro finely chopped for garnish (green onion would work here as well)
  • 6 corn tortillas
  • 6 t vegetable oil
  • Red Sauce
  • Green Sauce
  • Refried Beans

For the Red Sauce:

  • 6 roma tomatoes, cut in half, core removed
  • 1 jalapeno pepper, stem removed and seeds removed (depending on how spicy you like it), cut in half lengthwise
  • 1/2 onion, peeled and rough chopped
  • 2-3 cloves garlic, peeled and smashed
  • Juice of about 1/2 lime
  • 1/4 C cilantro, finely chopped
  • salt to taste
  • 1 T vegetable oil plus more for frying later

For the Green Sauce:

  • 8 tomatillos, husks removed, washed and stemmed
  • 1 jalapeno pepper, stem removed and seeds removed (depending on how spicy you like it), cut in half lengthwise
  • 1/2 onion, peeled and rough chopped
  • 2-3 cloves garlic, peeled and smashed
  • Juice of about 1/2 lime
  • 1/4 C cilantro, finely chopped
  • salt to taste
  • 1 T vegetable oil plus more for frying later

For the Beans:

  • 1 15 oz can black beans (or pinto if you prefer)
  • 1/2 jalapeno pepper, stem removed and seeds removed, cut in half lengthwise (I throw an extra on the roasting pan with the salsas)
  • 1/4 onion, chopped
  • 1 clove garlic, chopped
  • 1 t ground cumin
  • 1 T vegetable oil

For the Sauces:

Preheat oven to 375F. Arrange veggies for each sauce in two small roasting pans and toss with a bit of vegetable oil. Roast for 25-30 minutes or until vegetables are just starting to turn brown on the edges. Cool slightly and transfer each sauce to a blender (or use your immersion blender) and blend until smooth. Add salt and lime juice to taste. At this point, I put mine in the fridge until the next day.

Heat 1-2 T oil in two skillets over medium-high heat until ripples appear. Add sauces all at once, stirring constantly at first. It’s going to spit and spatter quite a bit so watch out you don’t get burned! Reduce heat and simmer over medium heat until slightly thickened and beginning to pull away from side of pan. Stir in chopped cilantro and reduce heat.

For the beans:

Put beans, pepper, onion, garlic and cumin in a blender (or use your immersion blender) and puree until smooth. At this point, I put mine in the fridge until the next day.

Heat oil in saucepan over medium-high heat until ripples appear. Add bean mixture all at once (Careful! It’s going to spatter!) and stir. Reduce heat and simmer over medium-low heat, stirring often until reduced and thickened. When it is desired consistency, taste and add salt as needed (my canned beans didn’t need any at all).

Eggs and Assembly:

While beans and sauces are reducing, heat 1 t oil in a small skillet over medium high heat. Add corn tortillas one at a time. Fry for about 15-20 seconds per side until just beginning to brown. Remove to paper towels to drain until you have two for each person, adding more oil as needed.

When your tortillas are almost done, crack eggs directly into sauces making a bit of dam with the sauce around the eggs (each person will get one egg in green and one egg in red so split amongst the pans accordingly). Repeat until half the eggs are in green sauce and half are in red sauce. Simmer over medium-low heat until whites are just beginning to set. Cover skillets and cook until yolks are desired doneness, three to five minutes.

Place two corn tortillas on each plate or platter (they may overlap a little in the middle). Spoon refried beans down the middle of the plate between the two tortillas. Spoon a little red sauce on one tortilla and place and egg on top. Do the same with the green sauce on the other tortilla. Top with additional sauce and garnish with queso, cilantro and crema.

Loosen your belt and settle in for a hearty Mexican breakfast. 

IMG_9718.JPG
Seriously, y’all. This is good. Really, really good.

 

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