One desayuno dish that always brings a curious smile is Huevos Divorciados or Divorced Eggs, featuring two eggs sunny side up with “each egg going it’s separate way,” served under two different sauces (Salsa Verde and Salsa Roja) nestled on two separate, crispy, corn tortillas. The dish is usually accompanied by friendly guacamole and a side dish such as spicy Mexican breakfast potatoes.
Huevos Divorciados are served as a one plate breakfast with Mexican breakfast potatoes, black beans from the pot or refried pinto beans or occasionally “tastefully naked” with just the tortillas, eggs and sauces. The plate is always garnished with crumbled Queso Fresco and minced fresh cilantro to accent the flavors of the two distinctly different sauces.
The culinary history of this dish is somewhat questionable as it is a contemporary dish and not a part of traditional or historical Mexican cooking. I can remember seeing the name on menus 40 years ago, but, 40 years is not a long time in terms of Mexican culinary history. More than likely the dish came about by a lack of sauce during a busy breakfast period causing an unplanned substitution that was quickly named by a spirited and perhaps bitter cook with a sense of humor.
Some people think changing the name to Huevos Navideños or “Christmas Eggs” would give this “red and green” dish a more pleasant reference, but Huevos Diviorciados can now be found on just about every desayuno menu in Mexico. The dish has become a main stay when talking about “serious eggs” in Mexico. Once you try them you will understand the popularity as they are rich, very flavorful and definitely what I consider “Mexican craveable.”
Huevos Divorciados is a wonderful choice as a center of the plate item for a Saturday or Sunday brunch. The dish is very visual, offers pleasant non-polarizing home-style Mexican flavors and allows for any number of buffet style accompaniments from fruit yogurts, to Mexican pan dulces, to fresh fruit, as well as savory vegetable based side items such as Mexican breakfast potatoes or whole beans from the pot or Mexican-style rice.