Huevos Divorciados Recipe
One serving of “divorced eggs” … such a delicious breakfast recipe for those who can’t choose between ranchero sauce and salsa verde.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mexican
Ingredients
Scale
- 1 cup of ranchero sauce
- 1 cup of green salsa
- 2 corn tortillas
- 2 eggs
- 2 TBSP cotija cheese
- 1/2 cup olive oil
- 1/4 avocado
Instructions
- Heat oven to 400ºF. Brush tortillas with olive oil on both sides.
- Place the tortillas on a baking sheet. Place in oven for 6 minutes or until tortillas are crispy. Heat the sauces in separate sauce pans. Cook 2 eggs sunny side up, to the desired firmness.
- Place tortillas on plate side by side.
- Place a fried egg on each tortilla.
- Spoon green salsa over one egg.
- Spoon ranchero sauce over the other egg.
- Sprinkle cotija cheese on top of the eggs and sauce. Serve with sliced avocado.
Nutrition
- Serving Size: 1
- Calories: 1544
- Sugar: 19.9
- Sodium: 3670.8
- Fat: 139.1
- Carbohydrates: 64.2
- Protein: 26.6
- Cholesterol: 387
Keywords: Huevos Rancheros, Huevos Divorciados, Egg Recipe, Breakfast, Mexican Food