Huevos Divorciados

Two fried eggs bathed in red and green sauce, separated by refried beans. A Mexican breakfast classic.

Ingredients

• 2 pieces Eggs
• ½ cup Refried beans
• 1 tablespoons Neutral vegetable oil
• ¼ cup Cooking Salsa Roja
• ¼ cup Cooking Salsa Verde
• 1 tablespoon Chopped fresh cilantro
• 1 tablespoon Crumbled queso fresco (optional)
• 1 tablespoon Chopped white onion (optional)
• 2 pieces Corn tortillas

Directions

1. Brown the corn tortillas in a skillet with a little vegetable oil until they are pliable and lightly golden. Set aside.
2. Heat the refried beans in the same skillet over medium-low heat, adding a little water or broth if necessary to achieve a creamy consistency. Keep warm.
3. Fry the two eggs in hot oil until they reach your desired yolk doneness. Season with salt and pepper.
4. Heat the red sauce and green sauce separately.
5. Serve the Huevos Divorciados by placing a portion of refried beans in the center of a plate. Place one egg over the beans and bathe with red sauce; repeat with the second egg and green sauce.
6. Garnish with chopped cilantro and queso fresco. Serve with the browned tortillas.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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