Divorced Eggs

I was first introduced to this dish on a visit to Georgetown, TX to see FPITW. We had breakfast at a Mexican restaurant there called Dos Salsas(Two Salsas). They had a dish on the Mexican Breakfast section of the menu called Huevos Divorciados. I was curious and asked the waitress. She said, “You know divorced, separated.” Well that made me even more curious. So I took the risk and ordered the Huevos Divorciados. A huge platter came to the table with two corn tortillas each topped with a fried egg and covered in a different salsa; one red salsa and one green. This egg dish was served with refried beans and hashbrowns. It was a lot of food but so delicious. Now when I make it at home I skip the hashbrowns and top the tortillas with refried beans before placing the eggs and salsa on top. This is a great dish for one or many. You can prepare the eggs any style and use your favorite salsa. I used my Refried Beans recipe this time but you can use beans right out of the can too.

Divorced Eggs

Servings 1

Ingredients

2 small corn tortillas

Cooking spray

Salt and pepper to taste

Chili powder (optional)

4 tbsp refried beans

2 eggs

1/4 cups each red and green salsa

Instructions

Preheat oven to 350 degrees. Place corn tortilla on a cooling rack on top of a baking sheet. Spray the tortillas with cooking spray and season with salt and chili powder if using. Bake 8-9 minutes until crisp, set aside. In a microwave safe dish warm refried beans about 1 minute or so. In non stick skillet sprayed with cooking spray prepare the two eggs the way you like them.(I like mine over easy). On a plate place two tortillas, spread each with refried beans, then top with an egg. Top one egg with red salsa and the other with green salsa. Season with salt and pepper to taste. Enjoy!

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