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Divorced Eggs

Created by ellie on June 9, 2019

2 cups salsa (salsa verde, heated)
2 cups tomato salsa (heated)
476 grams refried beans (heated, 2 cups)
1/4 cup queso fresco (crumbled, or use mild feta or farmer cheese or whatever cheese you have on hand)

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.