Huevos Divorciados, Divorced Eggs

Huevos divorciados, or divorced eggs, is a traditional Mexican breakfast that I love making when I want something hearty, colorful, and full of flavor. The dish gets its name from the two fried eggs served side by side, each “divorced” by being topped with different salsas one red, one green. The addition of refried beans, cheese, and tortilla chips makes it a complete and satisfying meal.

Why You’ll Love This Recipe

I love how playful this recipe feels two eggs, two sauces, and lots of flavor in every bite. It’s an easy way for me to enjoy a classic Mexican breakfast without needing complicated ingredients. I can also customize it by using my favorite salsas, whether smoky, spicy, or tangy. It’s the kind of dish that feels comforting yet lively, perfect for brunch or even a quick dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 Tablespoon Neutral Oil for frying eggs. Canola, Vegetable or Avocado oil work well here.
▢4 large eggs
▢½ teaspoon Kosher Salt a sprinkle for each egg
▢1 Cup Green Salsa Salsa Verde or Green Chile Sauce or Tomatillo Salsa
▢1 Cup Red Salsa
▢1 Cup Refried beans
▢½ Cup Cheese for Topping Crumbled Cotija Cheese or Grated Cheddar
▢Tortilla Chips for serving

Directions

1. I heat the neutral oil in a skillet over medium heat.
2. I crack the eggs into the skillet and fry them sunny-side up, sprinkling each with a pinch of kosher salt.
3. While the eggs cook, I warm the red salsa and green salsa in separate small saucepans.
4. On each plate, I spread a portion of refried beans.
5. I place two eggs side by side over the beans.
6. I pour the green salsa over one egg and the red salsa over the other.
7. I sprinkle the cheese on top and serve with tortilla chips on the side.

Servings and Timing

This recipe makes 2 servings. The preparation takes about 5 minutes, and the cooking time is around 10 minutes, so the total time is 15 minutes.

Variations

Sometimes I like to add sliced avocado or a dollop of sour cream for extra creaminess. If I want more heat, I use a spicier salsa or add pickled jalapeños on top.

Storage/Reheating

This dish is best enjoyed fresh since fried eggs don’t reheat well. If I do have leftovers, I store the salsas and beans separately in the fridge for up to 3 days and reheat them on the stovetop. I cook fresh eggs when I’m ready to enjoy the dish again.

FAQs

Why is it called huevos divorciados?

The name comes from the two eggs being “divorced” by different sauces—one with red salsa and one with green salsa.

Can I make this with scrambled eggs instead of fried?

Yes, I sometimes scramble the eggs and divide them into two portions with the different sauces.

What kind of salsa works best?

I like salsa verde with tomatillos for the green side and a smoky red chile salsa for the red side, but any salsa I enjoy works.

Can I make it vegetarian?

Yes, this recipe is naturally vegetarian if I use vegetarian refried beans.

What cheese is best for topping?

I like the salty tang of Cotija, but cheddar or queso fresco works well too.

Can I serve this with tortillas instead of chips?

Yes, warm corn tortillas are a classic pairing and perfect for scooping up the eggs and beans.

How do I keep the eggs from sticking to the pan?

I make sure the oil is hot before adding the eggs and use a nonstick skillet or well-seasoned pan.

Is this dish spicy?

It depends on the salsa I use. I can choose mild or hot depending on my taste.

Can I make the beans from scratch instead of canned?

Absolutely, homemade refried beans add even more flavor to this dish.

Conclusion

Huevos divorciados is a simple yet flavorful meal that brings a taste of Mexico to my table. I love the contrast of red and green salsas, the creaminess of the beans, and the salty cheese on top. It’s a fun, colorful breakfast that always feels comforting and satisfying.

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