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Divorced Eggs |
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Serves: 4 Print this Recipe(Huevos Divorciados) Category: Egg Dishes This cleverly named dish is satisfying and filling, with plenty of contrasting flavors and colors. The name refers to the way the eggs and sauces are separated from each other on the plate and kept from mingling by the black beans in the middle. Each cooked egg is put on a crisp fried tortilla and separated or "divorced" by the refried beans. Green sauce accompanies one egg and red sauce the other. The fried tortillas and both sauces can be made ahead. All that's left is to fry the eggs to your preference. 2 cups Basic Refried Beans Basic Cooked Tomatillo Sauce Basic Cooked Tomato Sauce 1/3 cup vegetable oil 8 (6- to 7-inch) corn tortillas 2 tablespoons unsalted butter, or vegetable oil 8 large eggs Salt, to taste 1. Prepare the refried beans. If made ahead, reheat shortly before using. Prepare the tomatillo and tomato sauces. Heat them in separate pans. Heat the oil in a medium skillet, over medium heat. Fry the tortillas, turning once or twice, until crisp, 1 to 2 minutes. Drain on paper towels. Discard the oil. 2. In the same skillet, heat the butter or oil and fry the eggs to desired doneness. Season lightly with salt. 3. On each of 4 plates, place 2 tortillas, separated. Spoon a line of beans between the tortillas. On each plate, put about 1/4 cup of green sauce on one tortilla and 1/4 cup of red sauce on the other. Top each tortilla with a fried egg. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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