Huevos Divorciados

Huevos divorciados is one of my favorite breakfast dishes ever. It has delicious eggs on top of tostadas separated by refried beans with salsa verde and salsa roja drizzled on top of each egg.

We went to Mexico last summer and that is where I discovered this dish. I had it almost every single morning while we were there. So when I came home of course I had to figure out how to recreate it so that I could eat it all the time!

Huevos Divorciados ingredients

This recipe feeds one person, so make sure to multiply the ingredients by the number of people you are serving.

You will need:

• 2 large eggs
• 2 tostadas
• 1/4 cup salsa verde
• 1/4 cup red salsa (or red enchilada sauce)
• 1/2 cup refried beans

Optional Toppings:

• Cilantro
• Avocado Slices
• Queso Fresco

NOTE: I know A LOT of people make this with fried corn tortillas instead of tostadas. Either way is great!

I am sure there is someone out there cringing that I make this dish with canned salsas. I mean 100% it would be so much more delicious with a homemade salsa, but 9 times out of 10 I am not wanting to spend that much time on breakfast.

Plus, if I am being honest, I usually don’t even use the red salsa on mine. Herdez makes the BEST salsas and I am a huge fan of their salsa verde. I use it on both eggs instead of using the red and green salsa. Their guacamole salsa and their roasted salsa verde are delicious too!

How to make huevos divorciados

STEP ONE: Warm salsa verde, red salsa, and refried beans on the stove (or in microwave if you wish).

STEP TWO: Heat a skillet to medium heat and grease with PAM. Fry your two eggs for about 3 minutes or until the white is cooked and the yolks are still runny.

STEP THREE: Place eggs on top of two tostadas then pour red salsa over one egg and green salsa over the other egg. Place your refried beans in between the two tostadas.

STEP FOUR: Top with queso fresco, cilantro, and avocado slices. Then serve and enjoy!