Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados)
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
42
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Shallot (peeled)1 cup
Chicken Broth1
Salt1 small
White Onion1 clove
Garlic (unpeeled)2 tbsps
Canola Oil (divided)4 large
EggDirections:
1
Watch how to make this recipe
2
For the salsa asada: Heat a medium skillet over medium heat
3
Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes
4
Transfer the charred ingredients to a blender, add the broth and process until smooth
5
Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes
6
Season with salt and pepper
7
For the salsa verde: Heat a medium skillet over medium-high heat
8
Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes
9
Peel the garlic
10
Transfer the charred ingredients to a blender and process until smooth
11
Season with salt and pepper
12
For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat
13
Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side
14
Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm
15
Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes
16
Sprinkle with salt
17
Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate)
18
Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg
19
Serve immediately