These knife-and-fork (not grab-and-go) egg tacos can be found on almost every breakfast menu in New Mexico and the southwestern United States, and throughout Mexico. They’re called huevos divorciados—“divorced eggs”—because the eggs are “separated” by their chile sauces, green spooned on one, red on the other. Chorizo or bacon is a nice addition. Two tortillas and two eggs make one serving.
Recipe information
Yield
makes 8 tacos, serves 4
Ingredients
Preparation
Step 1
Heat the red and green chile sauces in separate saucepans and keep warm.
Step 2
Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.
Step 3
This is a knife and fork taco. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate. Top each tortilla with a fried egg. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.
