Huevos devorciados. Divorced eggs. Mexican cuisine.

These are aesthetically pleasing and very delicious.


2 eggs

Refried beans

Salsa red:

5 red tomatoes

1/2 onion

3 garlic cloves

3 red dry chillies

Salsa green:

5 green tomatoes

1/2 onion

3 garlic cloves

Fresh coriander 1 bunch chopped

3 jalapenos

2 dry red chillies

Corn chips


Oil for frying


Place all the vegetables on to a baking tray and cook st 180C for approximately 45 min, or till softened and scorched in places.

Place dry red chillies in the oven for a min and add to each sauce according to recipe.

When ready,  separate green and red salsa ingredients.

Peel the skin of tomatoes.

Blend each mixture separately in a blender and set aside.

Now, heat a little oil on a frying pan and each mixture till thickness for around 5 min on a medium heat.

Your sauces are ready set aside.

Cook eggs sunny side up and assemble the dish.

Sprinkle with a cheese.

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