Huevos Divorciados
Two sunny-side-up eggs sitting on crispy corn tortillas, one topped with a vibrant red salsa and the other with a tangy green salsa, separated by a wall of refried beans. A playful Mexican breakfast that proves sometimes separation is delicious.
For 2 servings
- pressure cook · ~15 min
Cook the pinto beans.
Drain soaked pinto beans, add fresh water to cover by 2 inches. Pressure cook for 15 minutes until soft but not mushy. Drain and set aside.
- boil · ~8 min
Boil the red salsa ingredients.
In a small saucepan, cover the tomatoes, 1 serrano pepper, and 1 garlic clove with water. Bring to a boil and cook until tomatoes are soft and skins split, about 8 minutes.
- boil · ~7 min
Boil the green salsa ingredients.
In another saucepan, cover the tomatillos, remaining serrano pepper, and remaining garlic clove with water. Boil until tomatillos turn olive-green and soften, about 7 minutes.
- mix · ~1 min
Blend the red salsa.
Drain the boiled red salsa ingredients and transfer to a blender. Add 1 pinch of salt and blend until smooth. Pour into a bowl and set aside.
TIPBlend with a little water if the salsa is too thick — it should be spoonable. - mix · ~1 min
Blend the green salsa.
Drain the boiled green salsa ingredients and transfer to a clean blender. Add the chopped onion, cilantro, and 1 pinch of salt. Blend until smooth. Pour into a separate bowl.
- saute · ~5 min
Mash the refried beans.
Heat 2 teaspoons oil in a small pan over medium heat. Sauté the chopped onion and minced garlic until soft, about 3 minutes. Add the cooked pinto beans with a splash of water and mash with a fork until creamy.
- fry · ~2 min
Fry the tortillas until crisp.
Heat 2 tablespoons oil in a skillet over medium-high heat. Fry each tortilla for about 30 seconds per side until golden and slightly crisp but still pliable. Drain on paper towels.
TIPDon't fry too long — the tortilla should be crisp at the edges but still foldable. - fry · ~3 min
Fry the eggs sunny-side up.
Wipe the skillet, reduce heat to medium-low, and add 1 teaspoon oil. Crack in the eggs gently, season with a pinch each of salt and pepper, and cook until whites are set but yolks remain runny, about 3 minutes.
- assemble · ~2 min
Assemble the divorciados.
Place one fried tortilla on each plate. Top each tortilla with two fried eggs, side by side. Spoon a line of refried beans between the two eggs to separate them. Ladle red salsa over the left egg and green salsa over the right egg.
TIPThe bean wall is the 'divorce line' — make it thick enough so the salsas don't mix. - garnish
Garnish with extra cilantro and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the beans, reserve some of the cooking liquid to adjust the creaminess of your refried beans.
- 2Use a non-stick skillet for the eggs to ensure easy release and perfectly set whites.
- 3Toast the tortillas in a dry comal or skillet for a few seconds before frying for extra flavor.
- 4Don't over-blend the salsas; a little texture adds rustic charm to the dish.
- 5Make the salsas a day ahead to let the flavors meld for an even more authentic taste.
- 6To keep yolks runny, remove the eggs from heat just before whites are fully set—carryover cooking will finish the job.
Adapt it for your goals.
High-protein
Double up on the refried beans and add a side of crumbled chorizo or grilled chicken strips for a heartier meal.
low oilLow-oil
Bake the tortillas at 375°F until crisp instead of frying, and use a non-stick pan with cooking spray for the eggs to reduce oil without sacrificing texture.
veganVegan
Replace eggs with pan-fried tofu slices or chickpea scramble, and use plant-based refried beans (skip lard) for a fully plant-based divorciados.
Why this is on our healthy list.
Rich in Plant Protein
Pinto beans are a great source of plant-based protein and dietary fiber, supporting digestion and satiety in this dish.
Packed with Antioxidants
Tomatillos and tomatoes provide lycopene and other antioxidants that help combat oxidative stress and support heart health.
Frequently asked questions
Yes, substitute 1 cup of drained and rinsed canned pinto beans, and skip the pressure cooking—just mash them with sautéed onion and garlic.
