Ingredients with Measurements:
- 4 corn tortillas
- 4 large eggs
- 1/2 cup black beans, drained and rinsed
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Roasted Tomatillo Sauce:
- 6 tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup water
- Salt and pepper to taste
Special Equipment Needed:
- Blender or food processor
- Baking sheet
- Skillet
Step-by-Step Instructions:
1. Preheat oven to 400°F. Place tomatillos on a baking sheet and roast for 15-20 minutes until lightly browned and tender.
2. In a skillet over medium heat, sauté onion and garlic until softened. Add roasted tomatillos, jalapeño, cilantro, water, salt, and pepper. Cook for 5 minutes until the mixture is heated through.
3. Transfer the tomatillo mixture to a blender or food processor and blend until smooth. Set aside.
4. In a skillet over medium heat, heat vegetable oil. Add tortillas and cook for 1-2 minutes on each side until lightly browned and crispy. Remove from skillet and set aside.
5. In the same skillet, cook eggs to your desired doneness. Season with salt and pepper.
6. To assemble, place two tortillas on each plate. Top each tortilla with a cooked egg. Spoon the tomatillo sauce over one egg and the black beans over the other. Sprinkle with queso fresco and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Serves 2
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 32g
Protein: 20g
Sodium: 540mg
Sugar: 5g
Substitutions for ingredients:
- Corn tortillas can be substituted with flour tortillas.
- Queso fresco can be substituted with feta cheese.
- Black beans can be substituted with pinto beans.
Variations:
- Add sliced avocado or guacamole as a topping.
- Substitute the tomatillo sauce with salsa verde.
- Add chorizo or bacon for a meatier version.
Tips and Tricks:
- Make sure to rinse the tomatillos thoroughly to remove any sticky residue.
- For a spicier sauce, leave the seeds in the jalapeño pepper.
- Use a non-stick skillet to prevent the tortillas from sticking.
Storage Instructions:
Store leftover tomatillo sauce in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
Reheat the tomatillo sauce in a saucepan over low heat until heated through.
Presentation Ideas:
Serve the huevos divorciados on a colorful plate with a side of sliced avocado and a sprinkle of chopped cilantro.
Garnishes:
Garnish with additional chopped cilantro and a lime wedge.
Pairings:
Serve with a side of refried beans and rice.
Suggested Side Dishes:
- Refried beans
- Rice
- Grilled vegetables
Troubleshooting Advice:
- If the tomatillo sauce is too thick, add more water to thin it out.
- If the tortillas are not crispy enough, cook them for a longer time on each side.
Food Safety Advice:
- Make sure to cook the eggs to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover eggs in an airtight container in the refrigerator for up to 4 days.
Food History:
Huevos divorciados, which translates to "divorced eggs," is a traditional Mexican breakfast dish. The dish gets its name from the two eggs that are separated by a line of beans or other toppings, representing a divorce. The dish is often served with two different sauces, hence the "divorce" theme.
Flavor Profiles:
The dish has a combination of savory, spicy, and tangy flavors from the roasted tomatillo sauce, black beans, and queso fresco.
Serving Suggestions:
Serve the huevos divorciados with warm tortillas and a side of salsa for a complete Mexican breakfast experience.
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Region: Mexican