I hope the first meal plan I shared last week was helpful! This recipe for Huevos Divorciados is on the menu for tonight, but of course, you could make it any time. It’s traditionally served at breakfast, and it’s inspired by a trip to Puerto Vallarta from a few years ago. The last week of our trip, I ended up with a crazy case of food poisoning (I actually, literally, thought I might die), and so we were bound to our hotel for the last four or five days of our trip. Luckily, we were staying in a rooftop suite at a lovely little bed and breakfast in the older part of town. So, we would just open up all the doors to let the sun and breeze stream in, and I would lay in bed or on the deck and sleep and rest. Every morning, they brought breakfast to our room. I could only stomach plain tortillas and rice, but Elie had Huevos Divorciados–two eggs on tortillas, one with green salsa and one with red–every single morning.
Huevos Divorciados, literally translated as ‘divorced eggs” is still a favorite. I made this one a bit more substantial for a dinner by adding black beans, although you could, of course, leave them out. I sprinkled sesame seeds on top, but you could do toasted pepitas. And a little cotija cheese would be delicious, too. The recipe is quite simple and the salsas can be make ahead, as can the beans.
If you don’t know how to cook dried beans, here is a good tutorial. Beans you cook yourself really do taste better, and the hands-on time is only a few minutes. Plus, you can freeze leftovers, and then you always have homemade beans on hand. That being said, canned beans are a good substitute if you’re pressed for time.
Also, homemade corn tortillas are the way to go. And making them is a great activity for kids. Theo loves to help me roll the masa into balls and flatten them. If you’ve never made tortillas, they are really easy, but you do need a tortilla press. I plan on doing a tutorial here on how to make them, but in the meantime, these are good instructions.
This is also a great recipe for kids. I serve it to Theo, just deconstructed. He loves all of the components, although sometimes he will eat the salsa and sometimes he won’t. Toddlers are always keeping you on your toes, aren’t they?
I hope you enjoy this recipe as much as we do.
- 1 onion, cut in large pieces
- 1 pint cherry or grape tomatoes, or two large tomatoes, cored
- 4 - 5 tomatillos
- 2 jalapeños, seeded if desired
- 4 garlic clove (2 for each recipe)
- 1 bunch cilantro, divided
- zest and juice from 2 limes
- sea salt
- 2 cups cooked black beans, warmed
- 8 eggs
- 8 corn tortillas, warmed
- sesame seeds, toasted
- extra virgin olive oil or avocado oil
- Preheat the oven to 425 degrees.
- In one oven-safe casserole dish, add the onion, tomatoes, 1 jalapeño, 2 garlic cloves and big pinch of salt. Drizzle with a little olive oil or avocado oil.
- In another oven-safe casserole dish, add the tomatillos and the garlic cloves. Season with salt and drizzle with a little olive oil or avocado oil.
- Place both casserole dishes in the oven and roast for about 20 - 25 minutes, or until the vegetables have started to lose their juices and are caramelizing.
- Remove both casserole dishes from the oven. Add the cooked tomatillos and garlic to the pitcher of a high speed blender. Add a big handful of cilantro, stems and leaves. Add the zest and juice of the limes. Blend on medium speed until desired texture is reached. Taste for seasoning and adjust if necessary.
- Add the tomato mixture to the blender (no need to wash it) and repeat the same process.
- Fry the eggs in extra virgin olive oil or avocado oil. Season with salt.
- To serve, place two corn tortillas on each plate. Spoon about 1/2 cup of the black beans on top of the tortillas. Spoon the green salsa on top of one tortilla and spoon the red salsa on top of the other. Top each tortilla with a fried egg. Sprinkle with finely chopped cilantro and toasted sesame seeds.