Huevos divorciados or "divorced eggs"
3
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Similar to huevos rancheros, this Mexican dish brings two types of salsa to the plate for a hearty, flavorful breakfast or brunch that, despite the name, is deliciously harmonious. In this recipe, the fried eggs are separated by their salsa, one egg is surrounded in red salsa and the other by salsa verde. Use whatever heat level for the salsa that you prefer. Traditionally, huevos divorciados are served on tortillas but we’ve opted for flatbread here to change things up. You can find them in the bakery section of the grocery store, and if not, feel free to use either corn or flour tortillas.
Ingredients
Flatbread
1 item(s)
Cooking spray
5 spray(s)
Egg
2 item(s), large
Salsa
¼ cup(s)
Salsa verde
¼ cup(s)
Red onion
2 thin slice(s)
Cilantro
¼ cup(s)
Lime
½ item(s)
Crumbled queso fresco cheese
2 Tbsp
Instructions
1
Preheat oven to 400°F. Cut flatbread in half. Lightly spray both sides of flatbread pieces with cooking spray and place on a baking sheet. Bake for 6 minutes until crispy, then remove from the oven.
2
Meanwhile, cook the eggs sunny side up in a non-stick pan treated coated with cooking spray.
3
To prepare the dish, place the flatbread pieces next to each other on the plate. Top each piece with an egg, then spoon the tomato salsa around one egg, and the salsa verde around the other.
4
Garnish with crumbled queso fresco, onion, cilantro, and lime. Serve immediately.
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