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.
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.
Notes
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.