Divorced Eggs

Prep Time
Cook Time
Ready In

Recipe: #32479

June 09, 2019

"Recipe source: Pati's Mexican Table"

Original recipe yields 4 servings


  • 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 green sauce (salsa verde) over one of the eggs on each plate and red sauce (tomato salsa) over the other. Serve with refried beans on the side and a sprinkling of the cheese.

Tips & Variations

No special items needed.



We had this late last night for supper. It was a good, simple meal that we enjoyed. I used fontina cheese on the beans.

(7 Aug 2020)