Divorced Eggs

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #32479

June 09, 2019



"Recipe source: Pati's Mexican Table"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (970.6 g)
  • Calories 1043.7
  • Total Fat - 51.5 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 1813.2 mg
  • Sodium - 2631.6 mg
  • Total Carbohydrate - 73.2 g
  • Dietary Fiber - 14.1 g
  • Sugars - 17 g
  • Protein - 74.2 g
  • Calcium - 516.7 mg
  • Iron - 12 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.5 mg

Step 1

In a skillet over medium high heat heat 1/4 inch of oil until hot; using tongs dip the tortilla one a t a time in the oil for 10 or 15 seconds per side; drain on paper towels and cover with foil to keep warm. Of course you can always just toast the tortilla in a skillet over medium heat for 30 seconds per side and skip the oil.

Step 2

Pour off all but 2 tablespoons of the oil you used (of course if you toasted the tortillas you need to add 2 tablespoons of oil to skillet) and heat to medium. Crack 2 eggs into the pan and sprinkle with salt and cook to desired doneness. Keep warm while you repeat with the rest of the eggs.

Step 3

To serve, place 2 of the warmed tortillas on each of 4 plates and top with 2 eggs. Ladle a generous amount of free sauce over one of the eggs on each plate and red sauce over the other. Serve with refried beans on the side and a sprinkling of the cheese.

Tips & Variations


No special items needed.