Huevos Divorciados

Tacos for breakfast… why not? If you’re looking to spice things up and try something different, this is it. This Mexican dish Huevos Divociados (divorced eggs) was created to please everyone in your household. The eggs are typically served over corn tortillas with both red and green salsa divided by refried beans. Yes, you heard right, both salsas. There won’t be anything left to fight over.

Ingredients for Tacos

  • 8 Corn Tortillas
  • 8 Eggs
  • 1 Cup of Chopped Purple Onion
  • 1 Cup Chopped Cilantro
  • 1/2 Cup of Queso Cotija
  • Salt and Pepper to taste

Ingredients for Red Salsa

  • 1 Fresh Tomato
  • 10 Dried Arbol Chile Pods
  • 4 Dried California Chile Pods
  • Salt and Pepper to taste
  • 2 Cloves of Fresh Garlic
  • 1/2 Cup of Hot Water

Ingredients for Green Salsa

  • 4 Fresh Tomatillos
  • 4 – 6 Serrano Peppers
  • 8 to 10 Stems of Cilantro
  • Salt and Pepper to taste
  • 2 Cloves of Fresh Garlic
  • 1/2 Cup of Hot Water

Ingredients for Refried Beans

  • 16 Ounces of Pinto Beans
  • 2 Tablespoons of Salt
  • 1 Teaspoon of Oregano
  • 1 Jalapenos
  • 1/4 Cup of White Onion
  • 1 Clove of Garlic
  • Olive Oil


First you need to cook the beans on the stove top. Fill up a large pot with water, add your beans along with the oregano and bring the beans to a boil. Once boiling, add the salt and reduce the heat to simmer. Cover the pot and let it simmer for 1 1/2 to 2 hours until the beans are tender. Once you’re beans are cooked. Grab a pan, saute some garlic, white onion and diced jalapenos in olive oil. Drain the beans, add them to the pan and fry them for about 15 minutes on low heat. Then mash them with a potato/bean masher. You can also cook your beans the day prior to save time and just fry them in the morning. (feel free to cut this step by using canned refried beans)

Remove the stems and seeds from the California Chile pods as well as the stems from the Arbol Chile pods. In a smaller pot, add the California Chile pods and your tomato. Cover with water and boil in medium to high heat for 10 to 15 minutes. Grab a skillet and toast your Arbol Chile pods. They will toast very quickly, so a minute or two on each side should be sufficient. When the Arblol Chile pods are done, remove them from the skillet and throw them in the blender with the two garlic cloves. Wait till your tomato and California Chile pods are done. Drain most of the the water and throw the California Chiles and the tomato into your blender with your other items. Blend for 2 to 3 minutes. Pour in an oven safe dish and keep it in the oven so it stays warm. Now let’s work on your green sauce.

Place your Tomatillos and Serrano Peppers in the same pot used for your red salsa. Cover with water and boil on high heat for 8 to 10 minutes. When ready, drain most of the the water, then transfer the items to the blender. Add the fresh garlic, cilantro and blend for 3 minutes. Pour in an oven safe dish and keep it in the oven so it stays warm. Proceed to cooking your eggs.

Grab a large non-stick pan, add oil and warm over medium heat. Depending on the size of your pan, you may have to cook your eggs in two or three batches. You can make your eggs, sunny side up, poached or over easy.

On another non-stick pan or skillet, warm up your tortillas. Keep your tortillas warm in a tortilla warmer or a kitchen towel. Once your eggs are ready, you may begin to assemble your tacos. Grab a plate and add half a cup of beans in the center of the plate. Then place two warm tortillas on each side of the beans and add an egg to each tortilla. Continue by adding three tablespoons of green salsa over one egg and three tablespoons of red salsa over the other egg. Garnish with queso cotija, raw onion, fresh cilantro and enjoy!

This recipe makes 4 servings.

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