Ingredients with Measurements:
- 4 large eggs
- 1/4 cup vegetable oil
- 4 corn tortillas
- 1/2 cup refried beans
- 1/2 cup salsa roja
- 1/2 cup salsa verde
- 1 avocado, sliced
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a non-stick skillet over medium heat.
2. Fry the corn tortillas in the hot oil until crispy, then remove and place on paper towels to drain excess oil.
3. In the same skillet, cook the eggs to your desired doneness (sunny-side up or over-easy).
4. Warm up the refried beans in a small saucepan over low heat.
5. Heat up the salsa roja and salsa verde in separate saucepans over low heat.
6. To assemble, place two crispy tortillas on each plate.
7. Spread the refried beans on one tortilla and the salsa verde on the other.
8. Place one egg on top of the refried beans and the other egg on top of the salsa verde.
9. Garnish with sliced avocado and season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium heat
- Saucepans: low heat
Serving size:
- Serves 2
Nutritional information:
- Calories per serving: 450
- Total fat: 33g
- Saturated fat: 6g
- Cholesterol: 340mg
- Sodium: 700mg
- Total carbohydrates: 25g
- Dietary fiber: 9g
- Sugars: 4g
- Protein: 16g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral-flavored oil.
- Corn tortillas can be substituted with flour tortillas.
- Refried beans can be substituted with black beans or pinto beans.
- Salsa roja and salsa verde can be substituted with any other type of salsa.
Variations:
- Add crumbled queso fresco or shredded cheddar cheese on top.
- Use guacamole instead of sliced avocado.
- Add chopped cilantro or diced onions as a garnish.
Tips and tricks:
- Make sure the skillet is hot enough before adding the eggs to prevent sticking.
- Use a spatula to carefully remove the eggs from the skillet.
- Warm up the tortillas in the microwave or oven before frying to make them more pliable.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the tortillas and beans in the microwave or oven.
- Reheat the eggs in a non-stick skillet over low heat.
Presentation ideas:
- Serve the Huevos Divorciados on colorful plates to make them more visually appealing.
Garnishes:
- Sliced avocado, crumbled queso fresco, chopped cilantro, diced onions.
Pairings:
- Serve with a side of rice and beans or a simple green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the eggs stick to the skillet, use a spatula to gently loosen them.
- If the tortillas become too crispy, reduce the heat or fry them for a shorter amount of time.
Food safety advice:
- Make sure the eggs are cooked to a safe temperature of 160°F to prevent foodborne illness.
Food history:
- Huevos Divorciados (or "divorced eggs") is a traditional Mexican breakfast dish that originated in Mexico City.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve with hot sauce or additional salsa on the side for extra flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican