Healthy Recipes Ingredients Eggs Huevos Divorciados (Divorced Eggs) 5.0 (2) 2 Reviews For those mornings when choosing between red or green salsa feels impossible, enter huevos divorciados, the ultimate solution. This dish, from our Senior Nutrition & News Editor at EatingWell, hails from Mexico and boasts a unique twist. It features two sunny-side-up eggs nestled on tortillas, each yolk surrounded by its own salsa. Typically served with a side of beans, it’s a delicious breakfast that celebrates the best of both worlds. By Maria Laura Haddad-Garcia Maria Laura Haddad-Garcia Maria Laura is EatingWell's senior nutrition & news editor. As part of the nutrition team, she edits and assigns nutrition-related content and provides nutrition reviews for articles. Maria Laura is a trained dietitian, almond butter lover and food enthusiast with over seven years of experience in nutrition counseling. EatingWell's Editorial Guidelines Published on August 1, 2024 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Active Time: 20 mins Total Time: 20 mins Servings: 1 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Gluten-Free Gut Healthy Mediterranean Diet Jump to recipe When Maria Laura Haddad-Garcia, EatingWell’s senior nutrition and news editor, has time to sit down and enjoy breakfast over the weekend, there’s often a plate of Huevos Divorciados in front of her. The dish, which features sunny-side-up eggs and both red and green salsas on corn tortillas, is a nostalgic one. Each bite transports her from where she now lives in Texas to her hometown of Chihuahua, Mexico. “I love sharing my Mexican heritage, especially the foods that I grew up eating, because I love them and I think that people will definitely enjoy them,” says Haddad-Garcia. She notes that people may be more familiar with Mexican dinner recipes like tacos or enchiladas, so sharing this breakfast recipe is a chance to introduce people to more parts of Mexican cuisine. Her favorite element of the dish is the divorciados, which means divorced and is represented by the dual salsas on the plate. Unlike other Mexican dishes where you often have to pick one salsa, “I love that you don’t have to choose between one or the other,” says Haddad-Garcia. If you want to riff on the recipe, Haddad-Garcia has a few suggestions. Opt for scrambled eggs instead of sunny-side-up eggs, or swap in Cheddar cheese for the cotija. You can also try adding chorizo, which would add a salty, spicy factor to the dish. However you enjoy Haddad-Garcia’s Huevos Divorciados, we know you’ll want to make it again and again. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Cook Mode (Keep screen awake) Ingredients 1/2 cup no-salt-added canned black beans, rinsed 2 tablespoons water 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon extra-virgin olive oil 2 large eggs 1/8 teaspoon ground pepper 2 corn tortillas, warmed 2 tablespoons mild salsa verde, warmed 2 tablespoons mild salsa roja, warmed 2 tablespoons sliced red onion 1/4 avocado, sliced 1 tablespoon crumbled cotija or queso fresco 1 1/2 teaspoons chopped fresh cilantro Directions Combine beans, water, garlic powder and onion powder in a small bowl. Microwave on High until warmed, about 30 seconds. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Heat oil in a small nonstick skillet over medium heat. Break eggs, one at a time, into the pan; season with pepper. Cover and cook until the eggs are done to your liking, 2 to 3 minutes for over easy. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Place warmed tortillas on a plate. Transfer the eggs to the tortillas. Spoon salsa verde around the yolk of 1 egg; repeat with salsa roja and the remaining egg. Top with onion, avocado, cotija (or queso fresco) and cilantro. Serve with the black beans on the side. Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Nutrition Information Serving Size: 2 eggs, 2 tortillas, 1/4 avocado & 1/2 cup beansCalories 520, Fat 25g, Saturated Fat 6g, Cholesterol 380mg, Carbohydrates 50g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 12g, Sodium 520mg, Potassium 857mg EatingWell.com, August 2024 Rate It Print