Huevos Divorciados (divorced eggs) is an easy and delicious authentic Mexican breakfast dish perfect for any day of the week! It features a red and green salsa plated with fried eggs and garnished with cilantro and cotija cheese. Pay no attention to its sinister name – this recipe is flavorful, easy to make, and fun to serve!
Don’t think of this dish as a break up… it’s simply the best of both worlds!
Two kinds of fresh salsa, eggs, and tortillas come together to make up delicious and savory Mexican Huevos Divorciados. It takes minutes to prepare and goes great with refried beans on the side. To save even more time in the kitchen, the salsas can be made days ahead of time!
What are huevos divorciados?
Huevos divorciados, or “divorced eggs” in English, is an easy Mexican breakfast dish made with fried eggs and 2 types of salsas – one red and one green. It’s often served alongside corn tortillas, refried beans, breakfast potatoes, or on their own with the finished salsa roja on one side and the salsa verde on the other.
Ingredients you’ll need
- Salsa vegetables – Tomatillos, Roma tomatoes, jalapeno peppers, garlic, and yellow onion are simmered together to make the red and green salsas. Boiling these veggies together makes this recipe super speedy! You can remove the jalapeno stems and seeds to help both salsas taste less spicy.
- Cilantro – Chopped cilantro is needed in the salsa verde to help it taste bright and fresh.
- Eggs – Huevos divorciados are typically made with sunny-side up or fried eggs, but you could also use scrambled or poached eggs if you prefer.
- Toppings – Finish it off with a little Cotija cheese or queso fresco, cilantro, avocado, or sliced radishes on top!
How to make Huevos Divorciados
- Simmer the salsa veggies: Place the tomatillos, tomatoes, onion halves, jalapeno peppers, and garlic cloves in a pot with water and bring it to a boil. Afterward, lower the heat and let them simmer for 5 minutes.
- Make the red salsa: Blend the tomatoes together with an onion half, jalapeno, garlic clove, and salt until smooth. Lightly fry the finished salsa in a pot for 1 minute, taste and season with more salt if needed, then set it aside.
- Make the green salsa: Blend the cooked tomatillos and the remaining onion, jalapeno, garlic, cilantro, and salt together until smooth. Again, fry the salsa in a pot for 1 minute, season, and set aside.
- Fry the eggs and serve: Fry the eggs in a skillet with some olive oil until the whites are set. To plate, place 2 fried eggs on a plate and spoon half of the red salsa on one and half of the green salsa on the other. Garnish with cheese and cilantro, and serve refried beans and warm corn tortillas on the side.
Pro Tip: To make this dish a little faster in the mornings, you can prepare the salsas ahead of time and store them in an airtight container in the refrigerator. When it’s time to eat, simply reheat both on the stove or in the microwave before serving on top of the eggs.
How to serve huevos divorciados
In the morning, serve the eggs and salsa with refried beans on the side or layered on warm corn tortillas. Feel free to swap the tortillas with breakfast potatoes, sweet potatoes, mixed greens, or papas con chorizo.
For color, texture, and flavor, I love using a variety of toppings. Use the classics like cilantro and Cotija cheese or queso fresco, or get a little creative and add sliced radishes and diced onions on top of the eggs.
For the red and green salsas
- 4 tomatillos, husked and rinsed
- 3 roma tomatoes
- 1/2 small yellow onion, halved
- 2 jalapeno peppers, stems removed (seeds removed if you don’t want it spicy)
- 2 cloves garlic
- 5 sprigs cilantro
- 1 teaspoon kosher salt, divided, plus more to taste
- 2 teaspoons olive oil, divided
For the eggs
- 1 tablespoon olive oil
- 4 large eggs
- cotija cheese or queso fresco, for garnish
- cilantro, for garnish
- Add the tomatillos, tomatoes, onion halves, jalapeno peppers and garlic cloves to a medium pot.
- Fill the pot with water until the ingredients are completely covered and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside.
- Make the red salsa by adding the cooked roma tomatoes, 1 onion half, 1 jalapeno pepper, 1 clove garlic, and 1/2 teaspoon kosher salt to a blender. Blend until smooth.
- Heat 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended red salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside.
- Make the green salsa by adding the cooked tomatillos and the remaining 1 onion half, 1 jalapeno pepper, 1 clove garlic, 5 sprigs cilantro, and 1/2 teaspoon kosher salt to a blender. Blend until smooth.
- Heat the remaining 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended green salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside.
- Fry the eggs by heating 1 tablespoon olive oil in a large nonstick skillet over medium heat. Carefully crack in the eggs, keeping them separate, and cook for 3 minutes, or until the whites are set. Remove from heat.
- Place 2 eggs onto a plate. Spoon half of the red salsa around one of the eggs and half of the green salsa around the other egg. Garnish with a sprinkle of cotija cheese or queso fresco and some chopped cilantro. Serve with a side of refried beans and warm corn tortillas.
- To make this dish a little faster in the mornings, you can prepare the salsas ahead of time and store them in an airtight container in the refrigerator until you’re ready to use them. Then simply reheat them on the stove or in the microwave before serving on top of the eggs.