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Huevos Divorciados

Huevos Divorciados is a vibrant breakfast dish featuring perfectly cooked eggs on a spicy bed of chorizo and crispy potatoes, topped with red and green salsa.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs Fried or poached, depending on preference.
  • 1 cup chorizo, cooked and crumbled
  • 1 cup spicy potatoes, diced and cooked until crispy Season with spices to taste.
  • ½ cup red salsa For drizzling over the top.
  • ½ cup green salsa For drizzling over the top.
  • to taste salt and pepper For seasoning.
  • Fresh cilantro for garnish Optional for a fresh touch.

Method
 

Preparation
  1. Begin by cooking diced potatoes in a skillet on medium heat until they are crispy and golden brown. Add your favorite spices for an extra kick!
  2. In the same skillet, cook the chorizo until it’s browned and fragrant.
  3. You can choose to fry or poach the eggs—whatever you fancy! Aim for the yolk to be slightly runny for that perfect bite.
  4. On a plate, start with a bed of chorizo and spicy potatoes. Gently place the eggs on top.
  5. Drizzle the red and green salsas over the eggs and potatoes for that wow factor!
  6. Finish with fresh cilantro to add a touch of green and freshness.

Notes

For a heartier meal, serve alongside warm tortillas, black beans, and avocado. Pairing with fresh fruit or a light salad can help balance the richness of the dish. Store leftovers in an airtight container for up to 2 days.