Huevos Divorciados Food

HUEVOS DIVORCIADOS

Huevos Divorciados image

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

Ingredients

8 eggs
2 tablespoons butter
6 tomatoes, roma cut in wedges
1 jalapeno, chopped seeded
1/2 cup onion, chopped
1 garlic clove
1 1/2 cups water
1/2 cup onion, chopped
1 garlic clove
20 tomatillos, husk removed
3 serrano chilies, seeds removed
1 1/2 cups water

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.

HUEVOS RANCHEROS DIVORCED-STYLE (HUEVOS RANCHEROS DIVORCIADOS)

Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados) image

Provided by Marcela Valladolid

Time 35m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 plum tomatoes, cored
1 large shallot, peeled
1 serrano chile, stemmed
1/4 cup chicken broth
Salt and freshly ground black pepper
5 tomatillos, husked and rinsed
1 Anaheim chile, halved
1/2 small white onion
1 clove garlic, unpeeled
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
2 (6-inch) corn tortillas
4 large eggs
Salt

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

Huevos Divorciados image

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

Ingredients

1/2 cup margarine
8 corn tortillas
8 large eggs
2 chorizo sausage links, cooked and sliced
1 cup shredded queso blanco (white cheese)
sour cream
green chili salsa or salsa

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

Huevos Divorciados image

Categories Sauce Breakfast Side Fry Bacon

Yield makes 8 tacos, serves 4

Number Of Ingredients 6

Ingredients

1 1/4 cups Green Chile Sauce (page 132)
1 1/4 cups Red Chile Sauce (page 133)
6 tablespoons unsalted butter
8 large eggs
8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Crumbled cooked bacon

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.

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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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