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.
In another small non-stick skillet, warm each corn tortilla for 30 seconds on both sides, then set aside on a plate.
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.
On each plate, spread a layer of salsa verde on one warmed tortilla and a layer of salsa roja on another tortilla.
Place a fried egg on top of each salsa-covered tortilla.
Repeat steps 3-5 for the remaining 4 eggs.
Slice the ripe avocado and distribute it evenly among the plates.
Season each plate with salt and black pepper to taste, and garnish with finely chopped fresh cilantro before serving.