The name Divorced eggs come from the fact that people can’t agree if they like the red salsa or the green salsa better. with this dish, they don’t have to decide anymore, they can eat them both together. Traditionally the eggs should be served sunny-side up so the yolks break into both sauces and turn the divorce into a delicious mess.
- Vegetable oil, for frying the tortillas
- 8 corn tortillas
- 8 large eggs, at room temperature
- Kosher or coarse sea salt, to taste
- 2 cups of Alma’s salsa verde, warmed
- 2 cups of Alma’s charred tomato salsa, warmed
- 2 cups of Alma’s refried beans, warmed
- Fresh cilantro and chopped onion for garnish
Heat ¼-inch oil in a medium-sized skillet over medium-high heat until hot but not smoking. Using tongs, dip the tortillas one at a time in the oil for 10-15 seconds per side. The tortillas will first appear to soften and then begin to crisp. Drain on paper towels and cover with aluminum foil to keep warm
Pour off all but 2 tablespoons of the oil. Heat the oil over medium heat. Crack 2 eggs into the pan, season with salt, to taste, and cook to the desired level of doneness. Keep warm while you repeat with the remaining eggs.
To serve, place 2 of the warmed tortillas on each of 4 plates and top with 2 eggs. Ladle a generous amount of warmed salsa verde over 1 of the eggs on each plate and warmed red salsa over the other. Serve with beans on the side and the cilantro and chopped onion on top. The runny yolk combined with each salsa is absolutely delicious. Enjoy!