Marriage might be the ultimate union between people, but Huevos Divorciados (literally, “divorced eggs”) is the dang best combination of salsas and eggs that you’ll ever try. Don’t let the name scare you – this is one of the tastiest, easiest Mexican breakfasts around.
This bountiful breakfast boasts not one, but TWO salsas – one red, and one green – making it even more impressive than its cousin, huevos rancheros. Make this brightly colorful, protein-packed egg, and veggie breakfast ASAP; you’re sure to love it!
What Are Huevos Divorciados?
This classic Mexican breakfast features a familiar cast of characters – eggs, tortillas, beans, salsa, and cheese. It has all the elements of a healthy, hearty, and exciting meal!
This scrumptious breakfast recipe is perfect for serving the morning after a fiesta. Simply heat up your leftover salsas, cook up some eggs and fry tortillas, and go to town! NOTE: You can omit frying tortillas. Feel free to warm up flour or corn tortillas, rather than frying.
Once you make this delightful recipe for Huevos Divorciados, you’re going to want to make it all year round. With a color story that mimics everyone’s favorite winter holiday, I highly recommend it for a simple Christmas breakfast.
It’s also an excellent recipe for the thick of garden season: fresh tomatoes, tomatillos, and peppers from the farmer’s market makes this dish feel extra special.
So, what are you waiting for?!? Meet me in the kitchen so we can get this beautiful breakfast on the table.
How to Make
Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden, but still pliable. Drain on paper towels.
To assemble, place fried tortilla on a serving plate. Next, spoon on some refried beans, top with your favorite style of cooked eggs, then ladle a generous amount of salsa verde over one and red salsa or red sauce over the other. Sprinkle some queso fresco and fresh chopped cilantro as garnish, then dig in!
For my huevos divorciados, I served sunny-side up eggs on fried corn tortillas slathered with refried beans and topped one with salsa verde and the other with salsa casera. You are more than welcome to switch out which kinds of salsa you prefer – as long as the colors (or at least the flavors) are different, you can claim divorced egg status.
Since I’m all about the flavor, I also love to sprinkle on some queso fresco or cotija and add some pickled red onions or drizzle with avocado salsa. Other tasty toppings include freshly chopped cilantro, sliced green onions, a drizzle of crema or a dollop of sour cream. This is your breakfast, so be sure to dress it up just the way you like it.
When my crew is hangry, I love to serve this Mexican breakfast with classic guacamole and spicy papas con chorizo. Feel free to serve it alongside any of your other favorite breakfast dishes, though I can say with authority that potatoes of just about any type should definitely be on your radar.
Frequently asked questions
Heck yeah you can! The best thing about making breakfast at home is that you can serve your huevos however you want. Fried, poached, or scrambled – it doesn’t matter. Or heck, take the whole divorciados thing a step further and serve your eggs two separate ways.
Absolutely! This breakfast pairs well with chorizo, bacon, sausage, chicken, or steak.
More Mexican Breakfast Recipes
- Huevos Rancheros
- Molletes de Huevo con Chorizo
- Huevos a la Mexicana
- Machaca con Huevo
- Huevo con Nopales en Chile Colorado
- Burritos de Huevos con Chorizo
- Baked Huevos Rancheros
If you tried this recipe for my Huevos Divorciados, please be sure to rate and review it below!
- Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden, but still pliable. Drain on paper towels.
- To assemble, place fried tortilla on a serving plate; spoon on some refried beans, top with cooked eggs (any style).
- Ladle a generous amount of salsa verde over one of the eggs and red sauce over the other.
- Use any combination of your favorite salsas, so long as they have contrasting colors. I prefer homemade, but store bought will work just fine!
- For a lighter iteration, skip frying the tortillas in oil and just warm them instead.
Photography by Jenna Sparks