BY JULIA HOLLAND
Huevos divorciados, or “divorced eggs,” is a newer take on the historic Mexican breakfast dish, huevos rancheros, that is believed to have come about in Sonora or Puebla, Mexico after the original recipe was developed in the 16th century. While you may not be as familiar with this oddly-named Mexican breakfast dish, huevos divorciados rivals huevos rancheros in popularity both in and out of Mexico as it brings two distinct flavor profiles onto one plate while adding more complexity to the palate.
Huevos rancheros is a dish that piles all ingredients together in a one-pan recipe like one happy family; Huevos divorciados takes the opposite approach by preparing key components separately and deliberately plating them with clear lines of demarcation. It’s an amicable divorce of flavors where two fried eggs and tortillas are the common bond.
Huevos divorciados is a complex dish that provides more versatility for chefs, allowing cooks to choose their favorite red and green salsa recipes for each fried egg. And although it requires significantly more preparation than huevos rancheros, the result is worth the effort.
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