Huevos Divorciados

This breakfast is so good you could serve it on your honeymoon or an anniversary. Just think breakfast in bed. And though the name of this dish includes the word “divorced,” it is a delicious marriage of the flavors of a Mexican breakfast!

OK, enough with the marriage and divorce references.

What I love the most about this breakfast is that it lets me enjoy two of my favorite sauces in one breakfast. Tart and sweet, green and red, along with crispy tortillas and creamy refried beans.

I like to try out a restaurant’s version of Huevos Divorciados whenever we travel. I’ve tried it in most of the cities we’ve lived in. We had this in a nice little restaurant in Zihuatanejo, Mexico and another version up the road in Ixtapa. I’ve made this for friends this summer in Ann Arbor. And we would make a less “formal” version of this growing up, making use of the delicious salsas my mom still whips up (almost out of thin air!). Though I usually prefer scrambled eggs, you should make this with simple fried eggs. The combination of the sauces with the eggs is essential. Trust me.


Huevos Divorciados (“Divorced” Eggs)

1 ½ – 2 cups cooked tomatillo sauce (salsa de tomatillo)

1 ½ – 2 cups cooked tomato sauce (salsa de jitomate)

1/3 cup vegetable oil

8 (6-7 inch) corn tortillas

2 tablespoons unsalted butter or vegetable oil

8 large eggs

Salt to taste

Refried beans (of your choice)


Prepare the refried beans and reheat before using.

Make the tomatillo and tomato sauce and reheat before using in separate pans. You can also by a good tomatillo and tomato-based salsa.


Heat the oil in a medium skillet over medium heat. Fry each tortilla, making sure they are crisp on both sides (about 1 to 2 minutes). Drain the tortillas on paper towels and set aside.


In the same skillet, heat the butter or oil and fry them until they are done as you like them and season with salt.

Huevos Divorciados


Place two tortillas on each plate, separated. Spoon a line of the refried beans between the tortillas. Add a fried egg over each tortilla and spoon ¼ cup of the tomatillo sauce over one egg and ¼ cup tomato sauce over the other egg. Serve.



As I mentioned above, you can buy your own sauces, but making your own is not that difficult, especially if you have a food processor or a blender.  This is what I make.  Give them a try!

Salsa de Jitomate

Salsa de Tomatillo


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