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Divine Divorced Eggs

Indulge in a nutritious and delectable Mexican breakfast with Divine Divorced Eggs, featuring homemade green and red salsas layered on warm tortillas, crowned with fried eggs, and garnished with ripe avocado and fresh cilantro.
4
19 min
TOTAL TIME
383
CALORIES
$1.74
PER SERVING
Divine Divorced Eggs
Ingredients
8 INGREDIENTS
4 SERVINGS
Salsa Verde
1 cup salsa verde
Eggs
8 large eggs
Avocado
1 large avocado
ripe
Fresh Cilantro
1/2 cup fresh cilantro
finely chopped
Salt
1 tsp salt
Salsa Roja
1 cup salsa roja
(Mexican red salsa)
Black Pepper
1 tsp black pepper
Corn Tortillas
8 whole corn tortillas
Directions
8 STEPS
5 min
PREP TIME
14 min
COOK TIME
19 min
TOTAL TIME
1
Heat a large non-stick skillet over medium heat.
2
In another small non-stick skillet, warm each corn tortilla for 30 seconds on both sides, then set aside on a plate.
3
In the heated large skillet, add a drizzle of avocado oil if needed, and carefully crack 4 eggs into the skillet, keeping them separate. Cook for 3-4 minutes, or until the whites are set and yolks are still runny.
4
On each plate, spread a layer of salsa verde on one warmed tortilla and a layer of salsa roja on another tortilla.
5
Place a fried egg on top of each salsa-covered tortilla.
6
Repeat steps 3-5 for the remaining 4 eggs.
7
Slice the ripe avocado and distribute it evenly among the plates.
8
Season each plate with salt and black pepper to taste, and garnish with finely chopped fresh cilantro before serving.
Health Info
Macros
27g
CARBS
21g
FAT
18g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
WHEAT
EGGS