A Mexican breakfast classic: two fried eggs set on corn tortillas, "divorced" by two distinct salsas, tomatillo salsa verde on one side and tomato salsa roja on the other, with refried black beans down the middle to mark the divide.
Ingredients
- 4 pieces farm-fresh eggs
- 4 pieces corn tortillas
- 1 piece white onion
- 250 g fresh green tomatillos (or canned tomatillos)
- 300 g ripe tomatoes
- 2 pieces fresh jalapeño peppers
- 2 cloves garlic cloves
- 1 bunch fresh cilantro
- 400 g cooked black beans (canned, drained)
- 4 tbsp neutral vegetable oil
- to taste salt
- 50 g queso fresco (or crumbled feta)
- 2 tbsp heavy cream (or Mexican crema)
Method
- Prepare the salsa verde and salsa roja as directed in the prepared components, then set each aside in a separate small bowl.
- Prepare the refried black beans as directed in the prepared components and keep warm.
- Heat a skillet over medium heat with a little oil and pass the tortillas through one by one, a few seconds per side, until pliable and lightly golden; arrange two per plate.
- In the same oiled skillet, crack in the eggs and fry until the whites are fully set with crispy edges while keeping the yolks runny.
- Set one egg on each tortilla. Spoon piping hot salsa verde over the left half of each plate, and spoon piping hot salsa roja over the right half.
- Spoon a quenelle of refried black beans into the center of each plate, between the two eggs, to mark the divorce line.
- Scatter with crumbled cheese, drizzle with crema, garnish with a few cilantro leaves, and serve immediately.
Nutrition
Per serving
- Energy
- 539.5 kcal
- Protein
- 22.03 g
- Carbohydrate
- 54.93 g
- Fat
- 26.76 g
- Fibre
- 13.16 g
- Calcium
- 61.37 mg
- Iron
- 1.28 mg
- Magnesium
- 27.67 mg
