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Huevos Divorciados

Source of Recipe


Houston Chronicle






List of Ingredients



• 8 ounces plum tomatoes
  
• 8 ounces fresh tomatillos, rinsed, husks discarded
  
• 2 fresh jalapenos
  
• 1 (1-inch) wedge of a large white onion
  
• 2 cloves garlic
  
• 2 tsp salt
  
• 3 Tbsp chopped fresh cilantro
  
• 1/4 to 1/2 cup water
  
• 4 to 8 Tbsp corn or vegetable oil
  
• 8 large eggs
  
• Ground black pepper
  
• 8 (6- to 7-inch) corn tortillas
  






Instructions



1. Prepare salsas by heating a dry, well-seasoned cast iron skillet over moderate heat until a bead of water evaporates quickly -- then roast tomatoes, tomatillos, jalapenos, and onion, turning with tongs, until charred on all sides (10 to 15 minutes). Core the roasted tomatoes. Discard stems from jalapenos and discard half of seeds from each.
   
   
2. To prepare red salsa: Coarsely puree the tomatoes, 1 jalapeno, 1 clove garlic, and 1 teaspoon salt in a blender or food processor, then transfer to a bowl.
   
   
3. To prepare green salsa: Coarsely puree the tomatillos, remaining jalapeno, remaining garlic clove, remaining teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), then transfer to a bowl.
   
   
4. Heat 2 tablespoons 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, for 5 minutes or to desired doneness. Season with salt and ground black pepper.
   
   
5. 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.
   
   
6. 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). Fry more tortillas in same manner, adding oil as needed.
   
   
7. To serve: Place tortillas on a plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg.
   
   (Salsas will keep, covered and chilled, for 3 days.)
   
   Makes 4 servings.
   
   






Final Comments


NOTE: Cooking 2 tortillas stacked together helps them stay moist and pliable, as they are heated by steam trapped between the 2 layers.