Huevos Divorciados



Huevos Divorciados
Ready in: 45 minutes | 4 servings

Ingredients
1/2 lb plum tomatoes
1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed
2 jalapeno peppers
1 chopped wedge of large white onion
2 garlic cloves
2 teaspoons salt
3 tablespoons chopped fresh cilantro
1/2 cup water
4 to 8 tablespoons vegetable oil
8 large eggs
8 corn tortillas


Directions

1. Heat a skillet over medium heat, then roast the tomatoes, the tomatillos, the jalapeno peppers and the unions, until charred on all sides for about 10-15 minutes. Core the roasted tomatoes, discard the stems from the jalapeno peppers and discard half of seeds from each chile. 
For red salsa:  Coarsely purée tomatoes, 1 jalapeno pepper, 1 garlic clove, and 1 teaspoon salt in a blender or food processor, and then transfer it to a bowl.
For green salsa: Coarsely purée tomatillos, remaining jalapeno, remaining garlic clove, remaining teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), and then transfer it to a bowl.

2. Heat 2 tablespoons of vegetable oil in a small nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered, 5 minutes. Season the eggs with salt and pepper. Fry the tortillas while the eggs cook.

3. While each serving of eggs is cooking, heat 2 tablespoons oil in another small nonstick skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet. Cook bottom tortilla 30 seconds on first side, then flip stack with tongs. While second tortilla cooks on bottom, turn top tortilla over with tongs, then flip stack again. Continue until both sides of both tortillas are cooked. Tortillas will soften and puff slightly, then deflate (do not let them become brown or crisp). Put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg.




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