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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:20 minsTotal Time:20 minsServings:1
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:1
Servings:
1
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When Maria Laura Haddad-Garcia,EatingWell’ssenior nutrition and news editor, has time to sit down and enjoy breakfast over the weekend, there’s often a plate of Huevos Divorciados in front of her. The dish, which features sunny-side-up eggs and both red and green salsas on corn tortillas, is a nostalgic one. Each bite transports her from where she now lives in Texas to her hometown of Chihuahua, Mexico.
“I love sharing my Mexican heritage, especially the foods that I grew up eating, because I love them and I think that people will definitely enjoy them,” says Haddad-Garcia. She notes that people may be more familiar with Mexican dinner recipes like tacos or enchiladas, so sharing this breakfast recipe is a chance to introduce people to more parts of Mexican cuisine.
If you want to riff on the recipe, Haddad-Garcia has a few suggestions. Opt for scrambled eggs instead of sunny-side-up eggs, or swap in Cheddar cheese for the cotija. You can also try adding chorizo, which would add a salty, spicy factor to the dish. However you enjoy Haddad-Garcia’s Huevos Divorciados, we know you’ll want to make it again and again.
Cook Mode(Keep screen awake)Ingredients1/2cupno-salt-added canned black beans, rinsed2tablespoonswater1/2teaspoongarlic powder1/4teaspoononion powder1teaspoonextra-virgin olive oil2largeeggs1/8teaspoonground pepper2corn tortillas, warmed2tablespoonsmildsalsa verde, warmed2tablespoonsmild salsaroja, warmed2tablespoonsslicedred onion1/4avocado, sliced1tablespooncrumbledcotijaorqueso fresco1 1/2teaspoonschoppedfresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1/2cupno-salt-added canned black beans, rinsed
2tablespoonswater
1/2teaspoongarlic powder
1/4teaspoononion powder
1teaspoonextra-virgin olive oil
2largeeggs
1/8teaspoonground pepper
2corn tortillas, warmed
2tablespoonsmildsalsa verde, warmed
2tablespoonsmild salsaroja, warmed
2tablespoonsslicedred onion
1/4avocado, sliced
1tablespooncrumbledcotijaorqueso fresco
1 1/2teaspoonschoppedfresh cilantro
DirectionsCombine beans, water, garlic powder and onion powder in a small bowl. Microwave on High until warmed, about 30 seconds.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingHeat oil in a small nonstick skillet over medium heat. Break eggs, one at a time, into the pan; season with pepper. Cover and cook until the eggs are done to your liking, 2 to 3 minutes for over easy.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingPlace warmed tortillas on a plate. Transfer the eggs to the tortillas. Spoon salsa verde around the yolk of 1 egg; repeat with salsa roja and the remaining egg. Top with onion, avocado, cotija (or queso fresco) and cilantro. Serve with the black beans on the side.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingNutrition InformationServing Size: 2 eggs, 2 tortillas, 1/4 avocado & 1/2 cup beansCalories 520, Fat 25g, Saturated Fat 6g, Cholesterol 380mg, Carbohydrates 50g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 12g, Sodium 520mg, Potassium 857mgEatingWell.com, August 2024
Directions
Combine beans, water, garlic powder and onion powder in a small bowl. Microwave on High until warmed, about 30 seconds.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingHeat oil in a small nonstick skillet over medium heat. Break eggs, one at a time, into the pan; season with pepper. Cover and cook until the eggs are done to your liking, 2 to 3 minutes for over easy.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingPlace warmed tortillas on a plate. Transfer the eggs to the tortillas. Spoon salsa verde around the yolk of 1 egg; repeat with salsa roja and the remaining egg. Top with onion, avocado, cotija (or queso fresco) and cilantro. Serve with the black beans on the side.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingNutrition InformationServing Size: 2 eggs, 2 tortillas, 1/4 avocado & 1/2 cup beansCalories 520, Fat 25g, Saturated Fat 6g, Cholesterol 380mg, Carbohydrates 50g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 12g, Sodium 520mg, Potassium 857mg
Combine beans, water, garlic powder and onion powder in a small bowl. Microwave on High until warmed, about 30 seconds.
Heat oil in a small nonstick skillet over medium heat. Break eggs, one at a time, into the pan; season with pepper. Cover and cook until the eggs are done to your liking, 2 to 3 minutes for over easy.
Place warmed tortillas on a plate. Transfer the eggs to the tortillas. Spoon salsa verde around the yolk of 1 egg; repeat with salsa roja and the remaining egg. Top with onion, avocado, cotija (or queso fresco) and cilantro. Serve with the black beans on the side.
Nutrition InformationServing Size: 2 eggs, 2 tortillas, 1/4 avocado & 1/2 cup beansCalories 520, Fat 25g, Saturated Fat 6g, Cholesterol 380mg, Carbohydrates 50g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 12g, Sodium 520mg, Potassium 857mg
Nutrition Information
Serving Size: 2 eggs, 2 tortillas, 1/4 avocado & 1/2 cup beansCalories 520, Fat 25g, Saturated Fat 6g, Cholesterol 380mg, Carbohydrates 50g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 12g, Sodium 520mg, Potassium 857mg
Serving Size: 2 eggs, 2 tortillas, 1/4 avocado & 1/2 cup beans
Calories 520, Fat 25g, Saturated Fat 6g, Cholesterol 380mg, Carbohydrates 50g, Total Sugars 4g, Added Sugars 0g, Protein 25g, Fiber 12g, Sodium 520mg, Potassium 857mg
EatingWell.com, August 2024
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