Huevos Divorciados

Ingredients

• 2 large eggs
• 2 corn tortillas
• 2 Tbsp oil (canola, vegetable or avocado )
• Kosher salt & ground black pepper
• ¼ cup Tomatillo Salsa Verde
• ¼ cup Salsa Mexicana (or your favorite red salsa)
• ½ cup refried beans
• queso fresco
• avocado

Steps

1. 1

   Brush each side of the tortillas with some oil (about 1 tablespoon). You can use your fingers or a brush. This helps to keep the amount of oil you use very low.

2. 2

   Heat 1 tablespoon of oil over medium heat and briefly fry the tortillas one by one. Place on a plate with paper towels to absorb any excess oil.

3. 3

   Set aside on the serving plate.

4. 4

   Heat nonstick skillet over medium heat (note #1: You may add a little more oil or butter if you think your eggs may stick).

5. 5

   Carefully break eggs into the skillet, and cook until the whites are just set on top and the yolks are still runny, about 3 minutes. (note #2: You can cook the eggs one at the time, or cook them together and separate in the middle with the spatula before serving)

6. 6

   Place each egg on top of each tortillas and season with salt & pepper. Separate the eggs with refried beans in the middle. Pour some Tomatillo Salsa on one egg, and the Red Salsa on the other egg.

7. 7

   Top with queso fresco and avocado on the side. (note #3: You can eat them like tacos or simply slice the eggs and tortilla with a knife as you eat. Choice is yours!)