Huevos Divorciados (Divorced Eggs) Recipe

Preparation

Huevos Divorciados (Divorced Eggs)

1. Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400°F 6 minutes or until crisp.
2. Meanwhile, prepare sunny side up eggs. Heat 1 tablespoon butter in large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.
3. Place two tortillas side by side on dinner plates. Place one egg on each tortilla. On each plate, ladle 6 tablespoons of the red salsa around one egg and 6 tablespoons of the salsa verde around the second egg. Sprinkle eggs with equal amounts cheese and cilantro. Garnish with onion slices, lime wedge and guacamole. Serve with breakfast potatoes, refried beans, or black beans, if desired.

Notes

Recipe can be doubled or tripled.

Roasted Fresh Tomato Salsa (6 servings)

1. Preheat oven broiler to high.
2. Cut Roma tomatoes lengthwise in half; place cut-side-down on lightly oiled baking pan. Place onion slices next to tomatoes.
3. Place pan about 2 inches from broiler. Broil 5 minutes. Turn tomatoes and onion. Add garlic cloves to pan. Return pan to broiler; broil 5 minutes. Remove garlic; set aside. Turn tomatoes and onion; continue broiling about 3 minutes or until vegetables begin to brown.
4. Place roasted tomatoes, onion and garlic in bowl of food processor. Add remaining ingredients except oil. Process 30 seconds or until coarsely chopped.
5. Heat 3 tablespoons olive oil in large nonstick skillet over medium heat until hot. Add contents of food processor to skillet. Cook 5 minutes, stirring frequently. Reduce heat; simmer 10 minutes, stirring occasionally, until thickened as desired.
6. Cool sauce. Place in food-safe container; cover and refrigerate.

Notes

It is best to make this salsa one day in advance to allow flavors to develop. If a spicier, more authentic version is desired add 1 or 2 additional tablespoons of chipotle in adobo sauce and double the cilantro in the recipe. Roma tomatoes are preferred in this recipe as they are drier and firmer than traditional tomatoes. Using Roma tomatoes results in a thicker, less liquid salsa when refrigerated.

Roasted Tomatillo Salsa (6 servings)

1. Preheat oven broiler to high.
2. Remove paper thin husks from tomatillos; remove stems and rinse well with warm water. Cut tomatillos in half; place on lightly oiled baking pan. Place poblano chile next to tomatillos.
3. Place pan about 2 inches from broiler. Broil 5 minutes. Remove tomatillos. Continue broiling chile, turning frequently until skin is blackened on both sides. Remove chile from pan; wrap in damp towel. When cool, peel away charred skin; remove stems and seeds.
4. Heat 1 tablespoon olive oil in medium nonstick skillet over low heat until hot. Add onion, jalapeño and garlic. Cook about 5 minutes or until onion softens, stirring frequently to blend ingredients and prevent scorching.
5. Place onion mixture in bowl of food processor. Add roasted tomatillos, chile and remaining ingredients. Process 15 seconds or until coarsely chopped and blended.
6. Cool sauce. Place in food-safe container; cover and refrigerate.

Notes

It is best to make this salsa one day in advance to allow flavors to develop. If a spicier version is desired substitute 2 serrano chiles for jalapeño.

Guacamole de la Casa

1. Cut avocados in half lengthwise; remove seeds. Using large spoon or serving spoon, scoop out pulp and place in large bowl.
2. Add remaining ingredients except lime juice; mash together with back of fork. (Do not mash smooth; small pieces of avocado should remain.)
3. Place guacamole in food-safe container. Spritz lime juice over surface of guacamole. Cover bowl with plastic wrap and refrigerate up to 2 hours prior to serving.

Notes

The chances of finding the perfect avocados the day before needed is highly unlikely. Buy firm avocados two or three days ahead of preparation and allow them to ripen in a paper bag. When ready to use they will still be semi-firm to the touch, but slightly soft. For best results, prepare guacamole at least one hour before serving.