Sometimes fried eggs can't agree if they want to be doused in a spicy-tart green tomatillo salsa or a smoky red tomato-chile salsa. Sadly, the disagreements often end in divorce, but if I ever start feeling too bad about it, I just eat a plate of huevos divorciados, one of my favorite Mexican breakfasts. It always makes things better.
Huevos divorciados is two fried eggs, each topped with either red or green salsa. Sometimes a runnel of beans separates them, and there are always tortillas on the side for sopping up the pool of salsa and runny yolk.
Frying the eggs is easy enough, but the key is homemade salsa, which transforms this straightforward combination into something special. Salsa can be prepared ahead, even a few days before, making huevos divorciados a legitimate weekday breakfast option, though for some reason I think it always tastes best on Sunday mornings.
• Get the recipe: Huevos Divorciados - Epicurious
Or just make fried eggs topped with your favorite red and green salsas, like these:
Have you ever tried huevos divorciados?