Huevos Divorciados

Instructions

1. 1

   Roast the Salsa Vegetables

   • Preheat your broiler to high. On a baking sheet, place the tomatillos, roma tomatoes (cut-side down), half of the quartered onion, all 4 garlic cloves, and the serrano pepper.
   • Broil for 5-7 minutes, until the vegetables are softened and nicely charred in spots. Flip them over and broil for another 3-5 minutes. Keep a close eye to prevent burning.
2. 2

   Prepare the Salsa Verde

   • Transfer the roasted tomatillos, half of the roasted onion, 2 roasted garlic cloves, and the roasted serrano pepper to a blender.
   • Add the fresh cilantro, lime juice, and 1/2 teaspoon of salt.
   • Blend until smooth, adding a tablespoon or two of water if needed to reach a pourable consistency. Pour into a bowl and set aside.
3. 3

   Prepare the Salsa Roja

   • To the same blender (no need to clean), add the roasted roma tomatoes, the remaining roasted onion, the remaining 2 roasted garlic cloves, and the chipotle pepper in adobo.
   • Add 1/2 teaspoon of salt. Blend until smooth, again adding a little water if it's too thick.
   • Pour into a separate bowl and set aside.
4. 4

   Prepare Tortillas and Beans

   • While making the salsas, warm the refried beans in a small saucepan over low heat, stirring occasionally until smooth and hot.
   • In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once shimmering, fry the corn tortillas one at a time for about 20-30 seconds per side until soft and pliable, but not crispy. Place them on a plate lined with a clean kitchen towel to keep warm.
5. 5

   Fry the Eggs

   • Wipe out the skillet and add another tablespoon of oil. Heat over medium heat.
   • Carefully crack 2 to 4 eggs into the skillet. Cook for 2-3 minutes, or until the whites are set and the edges are slightly browned, but the yolks are still runny. Season with salt and pepper.
   • For more well-done whites, you can spoon some of the hot oil over them or cover the pan with a lid for the last 30 seconds. Repeat with the remaining eggs.
6. 6

   Assemble and Serve

   • On each plate, place two warm tortillas, slightly overlapping.
   • Top each tortilla with a fried egg.
   • Generously spoon the salsa verde over one egg and the salsa roja over the other.
   • Create a 'dividing line' between the two eggs with a strip of warm refried beans.
   • Garnish with crumbled cotija cheese and extra cilantro if desired. Serve immediately.