• Divorced eggs (huevos divorciados) (Chris Chen)

Two eggs, separated by beans, are topped with two different sauces for a hearty Mexican breakfast.

Serves
4

Preparation

25min

Cooking

45min

Skill level

Easy
By
Average: 1.1 (1592 votes)
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Ingredients

  • 2 x 400 g cans refried beans (see Note)
  • 8 large wheat tortillas, warmed, to serve
  • 8 fried eggs, to serve

 

Salsa roja (red sauce)

  • 800 g (about 6 large) roma tomatoes
  • 1 onion, quartered
  • 8 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 65 g (¼ cup) canned chipotle chillies in adobo (see Note), roughly chopped

 

Salsa verde (green sauce)

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 g canned tomatillos (see Note), drained, chopped
  • 2 green chillies, thinly sliced
  • 1 tsp dried oregano
  • ⅓ cup coriander leaves, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 5 minutes

To make salsa roja, preheat oven grill to medium-high. Place tomatoes and onion cut-side down in a single layer on a shallow oven tray. Add garlic, then grill, turning as vegetables brown, for 12 minutes or until lightly charred all over. Cool slightly, then peel and finely chop tomatoes and set aside.

Finely chop onion and garlic. Heat oil in a saucepan over medium heat, add onion and garlic and cook, stirring, for 3 minutes or until softened. Add tomatoes, cumin and chipotle chillies, bring to a simmer and cook, stirring occasionally, for 5 minutes or until excess liquid has evaporated and salsa is thick. Season well with salt and pepper.

To make salsa verde, heat oil in a saucepan over medium heat, add onion and garlic and cook, stirring, for 7 minutes or until onions have softened. Add tomatillos, chillies and oregano, bring to a simmer and cook, stirring occasionally, for 5 minutes or until excess liquid has evaporated and salsa is thick. Season, then stir in coriander.

Meanwhile, place refried beans in a saucepan over medium-low heat, cover and cook, stirring occasionally, for 10 minutes or until beans are heated through.

Place 2 tortillas on each plate so they overlap slightly. Spoon a line of refried beans down the middle of each pair of tortillas, then place a fried egg on either side of refried beans. Spoon green salsa over one egg on each plate and red salsa over the other. Serve immediately.

 

Note
* Tomatillos, refried beans and chipotle chillies in adobo sauce are available in cans from select delis, greengrocers and Mexican food stores.

 

 

Photography Chris Chen. Food preparation Leanne Kitchen. Styling Kristen Wilson.

 

As seen in Feast magazine, October 2014, Issue 36.