Breakfast · 30 min · mexican

Huevos Divorciados

Eggs does the heavy lifting here, with corn tortillas rounding it out. A Mexican breakfast that takes 30 minutes, start to finish. Each serving lands at 520 calories with 24g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 8 Corn tortillas
• 1.5 cups Salsa roja
• 1.5 cups Salsa verde
• 1.5 cups Refried beans
• 1/2 cup Queso fresco
• 1/4 cup Vegetable oil

Steps

1. Fry the tortillas in hot oil until crisp at the edges but still pliable — the base for the eggs.
2. Fry the eggs sunny-side up in the same pan, 3 minutes, until the whites set and the yolks gleam.
3. Warm both salsas in separate pans. The divorced eggs wear one red, one green — never mixed.
4. Spread refried beans down the middle of each plate as the dividing line.
5. Set two eggs on each plate, one side bathed in salsa roja, the other in salsa verde.
6. Top with queso fresco and serve with the crisped tortillas. Red, green, and gloriously divided.

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