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    Home » Most Recent

    Huevos Divorciados

    November 14, 2018 By Patrick 14 Comments

    650 shares
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    Believe it or not, the ominously named Huevos Divorciados come with the ability to keep the peace at the breakfast table.

    There won't be anything to fight over as this dish is traditionally served with two freshly made Salsas.  Yes, two!

    This will accommodate all palates and ensure that everyone leaves the morning summit a happy camper, even if they're starting the meal on opposite sides of the table.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    How To Make Huevos Divorciados

    This dish is typically served over fried corn tortillas, similar to Huevos Rancheros, but lately I serve it over a bed of potatoes and chorizo.  The spicy potatoes are delicious when drenched in the fresh Salsas and this turns it into a more substantial meal for me.  (If serving over corn tortillas sounds more appealing, you can see tips on frying the corn tortillas in the Huevos Rancheros post.)

    The potatoes will take the longest of all the elements, so it's best to start with those.  And since this is a typically a  breakfast dish I'll be using the oven as much as possible, i.e. still waking up and don't want to work too much.

    Dice up a potato into 1/4" cubes.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    You can press the cubed potatoes into some paper towels to get rid of some of the moisture, but sometimes I skip this step and still end up with a good result.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Don't sweat the seasoning on the potatoes too much.  You'll be getting loads of flavor from the Salsas so it isn't too important.  For this batch I used:

    1 teaspoon chili powder
    pinch of garlic powder
    1/2 teaspoon salt
    freshly cracked black pepper
    1-2 tablespoons olive oil

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Note that most store-bought chili powders are loaded with salt and that can affect how much additional salt you add.  I'm a big fan of using pure chili powders that don't contain any additional ingredients and that's what we're using here. (More info on upgrading your chili powder.)

    Combine all of these ingredients in a mixing bowl.  I find it easiest to cover the bowl with plastic and give it a good shake.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Form a single layer on a sheet pan and bake the potatoes for  20-30 minutes in a 400F oven.  You can use parchment paper for easy cleanup if you want.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    I usually give them a stir halfway through as the bottom side will tend to crisp up the most.

    But don't try to bake them until they are crispy enough to mimic fried potatoes -- it won't happen!  There's a middle ground where the insides are tender and the outside is partially crispy and I am usually happy with that.

    Here's what this batch looked like after 30 minutes:

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Once the potatoes are in the oven you can start roasting the ingredients for the Salsas.

    Huevos Divorciados is typically served with both red and green Salsas, so we'll be using our Salsa Roja (Tomato Jalapeno Salsa) and our Salsa Verde for this recipe.  These Salsas are incredibly easy to make and they are both great additions to your kitchen arsenal.

    Here's a quick look at the ingredients for the Salsa Verde:

    Here are four different ways to make Salsa Verde -- I typically use the oven to roast the tomatillos but the broiler comes in a strong second. mexicanplease.com

    And for the Tomato Jalapeno Salsa:

    Ranchera Sauce Recipe and Ingredients mexicanplease.com

    For both of these Salsas, I tend to roast the tomatoes and tomatillos in the oven but leave the other ingredients raw.  Of course, you are welcome to roast the onion and peppers if you're in the habit of doing that.

    So we'll plop  4-5 tomatillos and 3 tomatoes next to the potatoes in the oven.  (What are tomatillos?)

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Tomatoes typically need 20-30 minutes in the oven and tomatillos about 15-20 minutes.  You can take the tomatillos out when they turn army green in color, but sometimes I just leave them in until I need them.

    Once roasted, you can add the tomatillos to a blender along with:

    1/2 onion (I usually use white onion)
    1/2 jalapeno
    1 garlic clove
    10-12 sprigs cilantro

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Combine well and taste for heat level.  If you want to amp it up you can always add the other half of the jalapeno.  And don't forget that you can always substitute serranos for jalapenos if you want.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    But don't eat it all yet!

    Sometimes I'll add a pinch of salt to this Salsa but it depends on the tomatillos.  I didn't add any salt to this batch.

    You can use a similar technique for the Salsa Roja.  Add the roasted tomatoes to the blender along with:

    1/2 onion
    1 garlic clove
    1/2 jalapeno

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Combine well and taste for heat, adding more jalapeno if you want.

    Sometimes the flavor of this Salsa will vary based on how fresh the tomatoes are.  If it's not deliciously vibrant out of the blender then you can always give it a 5-10 minute simmer in some oil over medium heat.  This will further sweeten up the tomatoes and help it reach its full potential.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    And regarding the chorizo, you can definitely consider it optional.  (What is Chorizo?)

    To keep things simple, I usually just plop a chorizo link on the same sheet pan as the potatoes and bake it for 20-25 minutes or until cooked through.

    Okay, let's cook some eggs!

    Sunny side up and over easy are both great choices.  The bites that have egg yolk dripping over Salsa drenched potatoes can alter the course of any war, so I recommend starting with one of these options.

    Heat up a skillet over medium-low heat.  I usually add both oil and butter to the pan.   Gently crack the eggs into the pan.  The recipe box below is enough for 2 people (4 eggs) but I find it easiest to cook the eggs two at a time when runny yolks are at a premium.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    For sunny side up, cook until the whites are set.  You can partially cover the skillet with a lid or foil to help accelerate this.   Or you can flip them over and briefly cook the other side if you want your eggs over easy.

    When the eggs are almost done cooking, form a single layer of potatoes and chorizo on a plate.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    You can serve on individual plates, or for more desperate situations you can serve everything on a single, larger plate to encourage peaceful interaction.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Add the eggs and then load them up with your freshly made Salsas, half red and half green.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    I also like some freshly chopped cilantro on this dish so consider adding some as a final garnish.

    For cilantro, I typically twist off and discard the bottom, thicker stems but use the upper stems that hold the leaves together.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Nice!

    If the mission goes according to plan, the plate will look like this afterward:

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    And both parties will walk away with a bounce in their step and a fresh outlook on life.  Huevos Divorciados for the win!

    Okay, let me know if you have any questions about the homemade Salsas -- they are the key to this dish and once you add them to your repertoire you'll always have the option of whipping up some Huevos Divorciados for breakfast.  Or dinner.  Or peace summits.

    Buen Provecho.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

    Huevos Divorciados

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 2
    Calories: 744kcal
    Author: Mexican Please

    Ingredients

    • 4 eggs
    • 1 chorizo link (optional)
    • salt
    • olive oil
    • freshly chopped cilantro (optional)
    • butter (optional)

    For the potatoes:

    • 1 potato
    • 1 teaspoon chili powder
    • pinch of garlic powder
    • 1/2 teaspoon salt
    • freshly cracked black pepper
    • 1-2 tablespoons olive oil

    For the Salsa Verde:

    • 4-5 tomatillos
    • 1/2 onion
    • 1/2 jalapeno
    • 1 garlic clove
    • 10-12 sprigs cilantro
    • salt to taste

    For the Salsa Roja (Tomato Jalapeno Salsa):

    • 3 roma tomatoes
    • 1/2 onion
    • 1/2 jalapeno
    • 1 garlic clove
    • salt to taste

    Instructions

    • 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. 
    • In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil.  Cover with plastic and give it a shake until the potatoes are coated with the seasoning.  Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F.  I usually give them a stir halfway through. 
    • Once the potatoes are in the oven you can start roasting the tomatoes and tomatillos.  Take the husks off the tomatillos and give everything a good rinse.  I usually de-stem the tomatoes and tomatillos knowing that any juice leftover in the roasting pan will go into the blender.  Roast the tomatoes and tomatillos in the oven for 20-30 minutes.  The tomatillos will typically need less time so you can take them out when they turn army green in color if you want. 
    • For the Salsa Verde, add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper.  (Be sure to give the cilantro and jalapeno a good rinse.)  Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno.  Salt to taste.  
    • For the Salsa Roja, add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 of the jalapeno.  Pulse blend and taste for heat level. If you want more heat add the other half of the jalapeno. Salt to taste.  If this Salsa is not deliciously vibrant out of the blender I will simmer it in some oil for 5-10 minutes over medium heat to sweeten up the tomatoes. 
    • For the chorizo (optional) I typically plop the chorizo link on the same baking sheet as the potatoes.  Bake for 20-25 minutes or until cooked through. 
    • For the eggs, heat up a thin layer of oil in a skillet over medium-low heat.  I also typically add a knob of butter but this is optional.  Gently crack the eggs into the pan.  For sunny side up, cook until the whites are set, partially covering the pan if you want.  For over easy, flip and cook the second side briefly. 
    • Add a layer of potatoes and diced chorizo to a plate.  This recipe is designed for two people and you can either serve on individual plates or one larger plate.   Add the eggs and cover them in the freshly made Salsas, half green and half red.  Serve immediately and optionally garnish with freshly chopped cilantro. 
    • You'll have plenty of leftover Salsa.  Store it in the fridge in airtight containers where it will keep for a few days. 

    Notes

    Alternatively, you can serve the eggs over corn tortillas and refried beans.  See our Huevos Rancheros post for tips on frying the corn tortillas. 
     
    A final simmer is a good tip to keep in mind for the Salsa Roja.  If the tomatoes were struggling then a 5-10 minute simmer will sweeten up the tomatoes and concentrate the flavors. 
     
    I like to use pure chili powders with no additional ingredients.  Here are some tips on upgrading your chili powder.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    Prefer Chilaquiles?  Try our Chilaquiles with Tomatillo-Chipotle Salsa.

    chilaquiles served with egg on a plate

     

     

     

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    Reader Interactions

    Comments

    1. Oops

      February 26, 2023 at 7:40 pm

      I'd save the cilantro stems, pre-chop them roughly and add when blending the green sauce. Cilantro stems are great in sauces and it's kind of a shame to waste them.

      Reply
    2. KWillick

      July 20, 2021 at 4:32 pm

      I am in a rural area how does one substitute canned tomatillos? I never have availability for fresh tomatillos.
      I am going to try this for the morning after my sons wedding for the gang.
      Thank you for any response
      KWillick

      Reply
      • Patrick

        July 23, 2021 at 11:39 am

        Hey K! Yeah you can use canned tomatillos, just don't worry about roasting them as it doesn't really have the same effect after they've been resting in liquid for so long. Cheers.

        Reply
    3. CLEO PIRTLE

      October 27, 2019 at 3:50 pm

      5 stars
      I ate these in Mexico and usually am not a fan of Mexican food.....BUT...this changed my mind fast. It was sooooo good and I had it without chorizo and potatoes, but it was the best. And now if I find a really good recipe, it becomes mine. This one just did so MUCHAS GRACIAS MI AMIGO!!!!

      Reply
      • Patrick

        October 28, 2019 at 2:40 pm

        Ahh good to know, thanks much for your note Cleo! Cheers.

        Reply
      • DrBobA

        August 29, 2021 at 6:47 pm

        I disagree, while roasting caned vs fresh are definitely different, roasting can still help the canned variety! Pierce each several times, drain them and roast until slightly charred - ot great as fresh but very good!

        Reply
    4. EvaWoo

      June 27, 2019 at 10:07 pm

      5 stars
      Wow, this was Super delicious! The sauces were so good that I was sooo happy to have leftovers and used them on everything else that came out my kitchen . Thanks so much Patrick😊

      Reply
      • Patrick

        July 02, 2019 at 8:22 pm

        Ah great glad it was a hit Eva!

        Reply
    5. Stefan

      February 02, 2019 at 9:13 am

      I made this recipe for lunch and my wife loved it. I only couldn't find any tomatillos (they're not very common around here), so I substituted the salsa verde with guacamole to keep the color theme. I guess it worked.

      Reply
      • Patrick

        February 04, 2019 at 6:59 pm

        Thanks Stefan!

        Reply
    6. Irene

      November 24, 2018 at 1:18 pm

      Nice variation with the bed of chorizo and potatoes!

      Reply
      • Patrick

        November 26, 2018 at 6:34 pm

        Thanks Irene!

        Reply
    7. Susan

      November 15, 2018 at 10:32 am

      These eggs sound wonderful. I've heard of them before, but not served over potatoes & chorizo, which I would prefer, because we like a substantial breakfast. Thank you also for your explanation of chili powder. I will definitely try that (I'm one who does not have much appreciation for cumin, because people usually use far too much of it).

      Reply
      • Patrick

        November 16, 2018 at 5:23 pm

        Thanks Susan! Yeah I've become a huge fan of real deal chili powders, they give you so much more flexibility because they're not loaded with other ingredients.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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