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Huevos Divorciados – Divorced Eggs ~ Gluten-free

This colourful Mexican breakfast is called ‘divorced eggs’ because traditionally, there is a distinct line drawn between two fried eggs using tortilla chips, refried beans or chilaquiles. One egg is covered with ‘salsa roja’, a fiery red sauce and the other is topped with “salsa verde”, a cooling green sauce. They represent distinct and complementary (or in the case of divorce, probably conflicting!) flavours.



Salsa roja (red sauce)

  • 4 plum tomatoes, cored
  • ½ onion, peeled
  • 1 red or green chilli
  • 60ml good-quality chicken stock (gluten-free if required)
  • salt and milled black pepper


Salsa Verde (Green Sauce)

  • 80g (2.8oz) fresh coriander, chopped
  • 2 cloves garlic, finely chopped
  • 50g (1.8oz) pine nuts, toasted
  • 3 Tbsp Parmesan cheese, finely grated
  • 125ml light olive oil or peanut oil
  • salt and milled black pepper


To Serve

  • 4 x 15cm soft corn tortillas (gluten-free if required)
  • oil for shallow frying
  • 4-8 eggs



Salsa Roja (Red Sauce)       

Place the tomatoes, onion and chilli into a hot, dry pan and cook, charring on all sides, turning occasionally, for 5-7 minutes. Transfer the charred vegetables into a food processor. While the motor is still running, gradually add the chicken stock and process to form a smooth sauce. Pour the salsa back into the same pan and cook over a medium heat for 5-6 minutes or until the sauce turns bright red. Season with salt and pepper to taste.


Salsa Verde (Green Sauce)

Place the coriander, garlic, pine nuts and Parmesan cheese into the bowl of a food processor and pulse until roughly chopped. While the motor is still running, gradually pour the oil as a thin stream into the processor until the ingredients come together to form a rough paste. Season with salt and pepper to taste.


To Serve

  1. Fry the tortillas in a lightly-oiled pan for 30-45 seconds per side until they are crispy. Cover the cooked tortillas in foil to keep warm. In the same pan, fry the eggs until done according to your liking (I like them when the yolks have just set but are still soft). Season with sea salt.
  2. Place a warm and crispy tortilla onto a serving plate. Spoon a quarter of each sauce onto opposite sides of the tortilla and top each side with a fried egg.
  3. Serve immediately.



Supplied by Beatnik Publishing,

Photography: Vanessa Lewis