Ease of Preparation: Easy
Yield: 4 servings
Gusto TV’s ‘Let’s Brunch’ is a fun show starring warm host Vanessa Gianfrancesco, this recipe was featured in an episode about Southern Brunch staples like Huevos Divorciados. This dish packs a punch of flavor with its mix of silky eggs, two homemade salsas, jalapeno, and serrano peppers wrapped in soft tortillas with crispy edges.
Ingredients:
- ½ cup-3/4 cup (120 ml-180 ml) olive oil, divided
- 8 small corn tortillas
- 8 eggs
- ½ cup (120 ml) refried beans
- Cilantro, to serve
- Cotija cheese, crumbled, to serve
Salsa Verde:
- 1 pound (454 g) tomatillos, husked and rinsed
- 1 jalapeno, stemmed
- 1 serrano pepper, stemmed
- 1 small yellow onion, cut into 4 wedges
- 2 garlic cloves, peeled
- 1/3 cup (80 ml) packed fresh cilantro leaves
- Juice of 2 limes
- 1 teaspoon (5 ml) salt
- ½ tablespoon-1 tablespoon (7.5 ml-15 ml) honey
Salsa Roja:
- 7 vine tomatoes, quartered
- 2 garlic cloves, peeled
- 1 bird’s eye chili, chopped
- ¼ cup (60 ml) chipotle pepper with adobo sauce
- 1/3 cup (80 ml) lemon juice
- 1 teaspoon (5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- ¼ cup (60 ml) sliced green onions, white parts only
- 2/3 cup (160 ml) jarred roasted red peppers, strained
Method:
Preheat the broiler.
For the salsa verde:
Place tomatillos, jalapeno, serrano pepper, and yellow onion on a baking sheet and broil, turning every few minutes, until everything is blackened/charred in spots the entire way around. Remove from oven and let cool. Once cool enough to handle, add everything on the baking tray to a food processor. Add garlic, cilantro, lime juice, and salt to food processor, then pulse until saucy and slightly chunky. Add honey and stir in, or blitz briefly.
For the salsa roja:
Put tomatoes, garlic, bird’s eye chili, chipotle pepper with adobo sauce, lemon juice, salt, pepper, green onions, and roasted red peppers in a food processor and pulse until saucy and slightly chunky.
To assemble the huevos divorciados:
Heat 1 teaspoon (5 ml) olive oil in a large skillet over medium heat. Add 1 or 2 tortillas to the pan, and heat on each side until soft in the middle and slightly crispy around the edges. Remove to a plate. Repeat until all tortillas have been heated.
When tortillas have been heated, in the same skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Carefully crack as many eggs as you can fit (while keeping them separate) into the pan. Fry until sunny side up, then transfer to a plate. Repeat until all eggs have been cooked.
While eggs are frying, arrange two tortillas on each serving plate so that they are overlapping slightly in the centre. Spoon some of the refried beans into a line where the two tortillas meet. Once the eggs are done, place one egg on each tortilla, then spoon 2 tablespoons (30 ml) salsa roja over one of the eggs, and 2 tablespoons (30 ml) salsa verde over the other. Repeat until all tortillas have been plated.
Garnish with cilantro and cotija cheese.
