Divorced Eggs
Recipe: #32479
June 09, 2019
"Recipe source: Pati's Mexican Table"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (970.6 g)
- Calories 1043.7
- Total Fat - 51.5 g
- Saturated Fat - 16.8 g
- Cholesterol - 1813.2 mg
- Sodium - 2631.6 mg
- Total Carbohydrate - 73.2 g
- Dietary Fiber - 14.1 g
- Sugars - 17 g
- Protein - 74.2 g
- Calcium - 516.7 mg
- Iron - 12 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a skillet over medium high heat heat 1/4 inch of oil until hot; using tongs dip the tortilla one a t a time in the oil for 10 or 15 seconds per side; drain on paper towels and cover with foil to keep warm. Of course you can always just toast the tortilla in a skillet over medium heat for 30 seconds per side and skip the oil.
Step 2
Pour off all but 2 tablespoons of the oil you used (of course if you toasted the tortillas you need to add 2 tablespoons of oil to skillet) and heat to medium. Crack 2 eggs into the pan and sprinkle with salt and cook to desired doneness. Keep warm while you repeat with the rest of the eggs.
Step 3
To serve, place 2 of the warmed tortillas on each of 4 plates and top with 2 eggs. Ladle a generous amount of green sauce (salsa verde) over one of the eggs on each plate and red sauce (tomato salsa) over the other. Serve with refried beans on the side and a sprinkling of the cheese.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the tortillas, look for ones that are pliable and free of cracks.
- For the cheese, feel free to use whatever kind you have on hand, such as feta or farmer cheese.
- Substitute olive oil for the oil used for frying. The benefit of this substitution is that olive oil is a healthier oil than some others, and it has a milder flavor that won't overpower the other ingredients.
- Substitute feta cheese for the queso fresco. The benefit of this substitution is that feta cheese is a bit saltier than queso fresco, so it will add more flavor to the dish. Additionally, it's easier to find in many grocery stores than queso fresco.
Chorizo Divorced Eggs In a skillet over medium high heat, cook 4-5 ounces of chorizo until cooked through. Remove from skillet and set aside. Follow the instructions for the original recipe, but add the cooked chorizo to the eggs while they are cooking. Serve with the salsa and refried beans, topped with the cheese and chorizo.
Mexican Rice: Mexican Rice is the perfect side dish to accompany Divorced Eggs. It adds a delicious flavor and texture to the meal, and is easy to prepare. The rice is cooked in a flavorful broth and can be spiced up with jalapenos, garlic, or cumin. It's a great way to add a little extra flavor to the meal.
Refried Beans: Refried Beans are the perfect complement to Mexican Rice. They provide a creamy, savory texture that pairs nicely with the rice. The beans can be spiced up with cumin, chili powder, and garlic for an extra kick of flavor. Refried Beans are also a great source of protein and fiber, making them a nutritious addition to the meal.
FAQ
Q: How do I toast the tortillas?
A: Heat a skillet over medium heat and place the tortilla in the skillet for 30 seconds per side. Repeat with the rest of the tortillas.
Q: How can I store leftover tortillas?
A: Place the leftover tortillas in an airtight container or plastic bag and store them in the refrigerator for up to a week.
1 Reviews
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Fun facts:
The dish Divorced Eggs is said to have been created by the famous Mexican chef Pati Jinich, host of the television show Pati's Mexican Table.
Divorced Eggs is a popular dish in Mexico that is said to have been invented by the famous Mexican singer Luis Miguel in the early 2000s.