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Huevos Divorciados with Crispy Bacon
Created by: Howcan Team
Ingredients
- 4 eggs
- 4 slices of bacon
- 1/2 cup of red salsa
- 1/2 cup of green salsa
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and cook the bacon until crispy, about 8-10 minutes. Remove from the skillet and place on a paper towel-lined plate to drain excess grease.
- In the same skillet, add 1 tablespoon of vegetable oil and heat over medium heat.
- Crack the eggs into the skillet and cook to your desired doneness, seasoning with salt and pepper.
- While the eggs are cooking, warm the red salsa in a small saucepan over low heat and do the same with the green salsa in another small saucepan.
- Once the eggs are cooked, place two eggs on each plate, and spoon the red salsa over one egg and the green salsa over the other.
- Serve the crispy bacon on the side and enjoy!
Huevos Divorciados, a classic Mexican breakfast dish, consists of two fried eggs served on a tortilla, each topped with a different salsa – one red and one green – symbolizing a "divorce." The dish is often accompanied by refried beans and a side of crispy bacon, adding a savory and smoky flavor to the meal. This flavorful and visually striking dish has its origins in Mexico City, where it is a popular choice for breakfast or brunch. Chefs across Mexico have put their own spin on this dish, with some adding unique ingredients or variations of the salsas. For the best version of this dish, head to traditional Mexican eateries or brunch spots known for their authentic Mexican cuisine. The key to getting this dish right lies in the balance of flavors between the two salsas and the perfectly cooked eggs, while the crispy bacon adds a delightful crunch and richness to the meal. Whether you're in Mexico or trying this dish at home, the combination of the vibrant salsas, perfectly cooked eggs, and crispy bacon is sure to tantalize your taste buds.
30 min
2 servings
450 calories
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