Name: Fried Eggs on Corn Tortillas with Two Salsas (Huevos Divorciados)
Cook time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1/2 lb plum tomatoes; 1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed; 2 fresh jalapeño chiles; 1 (1-inch) wedge of large white onion; 2 garlic cloves; 2 teaspoons salt; 3 tablespoons chopped fresh cilantro; 1/4 to 1/2 cup water; 4 to 8 tablespoons corn or vegetable oil; 8 large eggs; 8 (6- to 7-inch) corn tortillas

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Fried Eggs on Corn Tortillas with Two Salsas (Huevos Divorciados)Rita Maas

As in many Mexican recipe names, there is a playful personification at work here: The eggs are "separated" by their salsas—one is topped with fiery red, the other with jealous green.

Cooks' notes:

• Salsas keep, covered and chilled, 3 days.
• Depending on how you like your eggs, the yolks may not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
• Cooking 2 tortillas stacked together helps them stay moist and pliable, as they are heated by steam trapped between the 2 layers.

Recipe notes

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