Huevos Divorciados Recipe

Ingredients

For the salsa verde

• 1 pound coarsely chopped tomatillos
• 1/4 cup diced white onion
• 1 minced clove garlic
• 1 minced jalapeño pepper
• 1/2 cup water
• 1/2 cup coarsely chopped cilantro
• Kosher salt to taste

For the salsa roja

• 1 dried guajillo pepper, or other similar dried pepper
• 1 pound coarsely chopped tomatoes
• 1/4 cup coarsely chopped white onion
• 1 minced clove garlic
• 1/2 cup water

For the eggs

• 1 tablespoon vegetable oil, more as needed
• 4 large eggs
• 1/2 thinly-sliced red onion, for garnish, optional
• 1 sliced ripe avocado, for garnish, optional
• 2 tablespoons grated cotija cheese, for garnish, optional
• 2 corn tortillas, for serving, optional
• Steps to Make It
• Make the Salsa Verde
• Gather the ingredients.
• In a large saucepan, combine the tomatillos, onion, garlic, jalapeño, and water and bring to a boil over high heat. Lower to medium and simmer for 10 minutes. Allow to cool, about 10 minutes.
• Transfer the ingredients from the skillet to a blender. Add the cilantro and salt to taste. Blend to desired consistency. Set aside.
• Make the Salsa Roja
• Gather the ingredients.
• Stem and deseed the guajillo chiles. Hold the end of a chile with one hand, use a very sharp knife, and cut off the stem and calyx (the part that connects the stem to the chile). Then pour out any remaining seeds. Coarsely chop the chile.
• In another large saucepan, combine the guajillo chiles, tomatoes, onion, garlic, and water and bring to a boil over high heat. Lower to medium and simmer for 10 minutes. Allow to cool, about 10 minutes.
• Transfer the ingredients from the skillet to a clean blender. Add salt to taste. Blend to desired consistency. Set aside.
• Make the Eggs and Serve
• Gather the ingredients.
• Heat oil in a large non-stick skillet over medium heat until it shimmers.
  
• Fry the eggs, in batches if necessary, according to your preference.
  
• Place two eggs in the center of a plate. Cover one egg on with salsa verde, and the other egg with salsa roja. Repeat for the second plate.
  
• Garnish with onion, avocado, cotija cheese, and tortillas. Serve immediately.