Huevos Divorciados Recipes
HUEVOS RANCHEROS DIVORCED-STYLE (HUEVOS RANCHEROS DIVORCIADOS)
Provided by Marcela Valladolid
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
- For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
- For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
- Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
- Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately.
HUEVOS DIVORCIADOS
Steps:
- Heat the red and green chile sauces in separate saucepans and keep warm.
- Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.
- This is a knife and fork taco. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate. Top each tortilla with a fried egg. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.
HUEVOS DIVORCIADOS
Make and share this Huevos Divorciados recipe from Food.com.
Provided by Pinay0618
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt 1 tablespoon Shedd's Spread Country Crock Spread over medium heat and cook tortillas, 2 at a time about 10 seconds, turning once, to soften. Remove and keep warm. Repeat with remaining Spread and tortillas.
- In same skillet, melt 2 tablespoons Spread over medium heat and cook 4 eggs until whites are set and yolks are slightly firm. Remove from pan and arrange one egg on each tortilla. Repeat with remaining Spread and eggs.
- Serve with chorizo, cheese, sour cream and salsa.
Nutrition Facts : Calories 497, Fat 37.7, SaturatedFat 8.5, Cholesterol 433.1, Sodium 516.6, Carbohydrate 22.4, Fiber 3, Sugar 1.2, Protein 17.7
HUEVOS DIVORCIADOS
Eggs that have green salsa on one side and red on the other. Zaar World Tour 8. To make it easier you could just use red and green salsa from store from la cocina de leslie.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In two separate sauce pans cook red and green sauce for 20 minutes; cool; and run through blender.
- Fry eggs in butter, 2 per person; put on plate.
- Spoon 1/4 cup green sauce around one egg on side and 1/4 cup red sauce around other egg. The eggs are in middle and the sauce only goes on one side of plate and meets in middle.
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- I usually start with the potatoes as they will take the longest to cook. Rinse and dice the potato into 1/4" cubes. You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.
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