Growing up in Mexico, there was never a shortage of salsa in my house. We had at least one type of salsa on the table at all times, but more often than not, we had two (or more). There was usually a red one and a green one. I have to say, I’m one of those people who are not happy with only one salsa. I like to have two. I think two is better than one, and my taste buds agree.
This is a delicious breakfast or brunch recipe, hearty enough to keep you going on a busy day. The name of this dish is a play on words. “Divorced” refers to the two types of salsa on the plate - one red and one green, though really, it could be any two different types, not necessarily red and green.
In many restaurants, they serve this dish with a row of refried beans down the middle, alluding to the “divorce” even further. I like to keep things simple, but if you like an even heartier breakfast, by all means go ahead and add beans and cheese or even avocado to your plate.
As with all simple dishes, the quality of the ingredients is paramount, and in this case, the salsas should be superb. I have made one salsa smoky using chipotle chiles, and the other one is tangy due to the nature of the tomatillos. Though very simple, they are delicious, and together, they make a perfect contrast on your plate.
These salsas stand alone perfectly and can be used for other recipes, so any leftovers can be enjoyed in other dishes, or can be used as table salsas. So go ahead, double up on the ingredients for your salsas and you will come up ahead for other dinners during the week.
Huevos Divorciados
Two-Salsa Eggs
Eggs:
2-3 Tbsp vegetable oil
8 corn tortillas
8 slices ham
8 eggs
2 cups red salsa
2 cups green salsa
Red Salsa:
3 large tomatoes, roughly chopped
1 small onion, roughly chopped
1-2 chipotle chiles in adobo
1 tsp vegetable oil
½ tsp salt, or to taste
Green Salsa:
450g tomatillos, husked and washed
2 garlic cloves
1 small onion, quartered
3 serrano chiles
1 small bunch cilantro
¾ tsp salt, or to taste
¼ tsp sugar
To make Eggs:
In medium frying pan, heat 2 Tbsp oil. Soft-fry tortillas only to warm and soften them. Remove to a paper towel lined plate and keep warm while you fry all tortillas.
Fry ham slices briefly, only to warm up. Remove to a plate and keep warm.
Before you prepare the eggs for each guest, have the plate ready to assemble. Place two tortillas on plate and top each tortilla with a slice of ham. Cook eggs, sunny side up (or over easy if you must) and place one egg over each tortilla. Spoon red salsa over one egg, and green salsa over the other egg.
Prepare all plates in the same manner. Serve immediately.
To make Red Salsa:
Place tomatoes, onion and chipotle chile in blender container. Blend until fairly smooth.
In medium saucepan, heat 1 Tbsp vegetable oil. Pour salsa from blender container into pan and cook, until salsa changes colour and flavours blend, about 12 minutes. Season with salt and keep warm.
To make Green Salsa:
Place tomatillos, onion, garlic and chiles in medium saucepan. Cover with water and bring to a boil. Cook vegetables until tomatillos soften, about 10 minutes. Remove vegetables to blender container, add cilantro and salt blend until smooth.
Serves 4 (2 eggs per person).