Abrir Umay
Mexico
Huevos divorciados (Mexican "divorced" eggs)
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.
4 porciones
Ingredientes
farm-fresh eggs4 piècesbase
corn tortillas4 piècesbase
white onion1 piècebase
fresh green tomatillos (or canned tomatillos)250 gbase
ripe tomatoes300 gbase
fresh jalapeño peppers2 piècesmaridaje
garlic cloves2 goussesmaridaje
fresh cilantro1 bottedecoración
cooked black beans (canned, drained)400 gbase
neutral vegetable oil4 c.à.sdespensa
saltau goûtdespensa
queso fresco (or crumbled feta)50 gdecoración
heavy cream (or Mexican crema)2 c.à.sdecoración
Pasos
- 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.
Más recetas como esta
