Huevos Divorciados

10 minutes
5 minutes
Recipe developed for BC Egg by Diversivore

This Mexican dish is simple, tasty, and features two separate (“divorced”) salsas. It’s easily scaled up to serve any number and it’s great for breakfast, lunch, or even a light dinner!


  • 2 large eggs
  • 2 corn tortillas
  • 2 tsp vegetable oil
  • pinch salt
  • 2 tbsp salsa roja (red salsa) homemade or store-bought
  • 2 tbsp salsa verde (green salsa) homemade or store-bought
  • 1/4 cup refried beans (optional)
  • cotija or queso fresco (optional)
  • cilantro chopped (optional)


  1. Preheat a skillet over medium heat. Add a tortilla and fry one side for 30-45 seconds, or until it’s a little toasted and nicely flexible. Flip the tortilla and fry for another 20 seconds, then set it aside on the serving plate and repeat the process with the second tortilla.
  2. Increase the heat to high and add the vegetable oil. Add the eggs to the hot pan, season with salt, and fry to desired doneness. For this recipe, if you like a soft yolk and firm whites, let the bottoms crisp up in the oil, then cover the pan with a lid for 30 seconds or so to finish firming up the whites.
  3. Plate the finished eggs on the tortillas. Top one egg with salsa roja, and one with salsa verde. If you’re using refried beans, you can serve them on the side, or make a little partition between the two eggs for added drama. Top with cotija or queso fresco and a sprinkling of cilantro.


A cooked red salsa is most commonly used in this dish, but a fresh pico de gallo could be substituted if you prefer.

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