Divorciados

Ingredients

• 4 große large eggs
• 150 ml Red Salsa (e.g., Ranchera style)
• 150 ml Green Salsa (e.g., Tomatillo style)
• 4 kleine small corn tortillas
• 200 g cooked black beans
• 2 EL vegetable oil
• 1/4 TL salt
• 1/4 TL freshly ground black pepper
• 2 EL Cotija cheese, crumbled
• 1 EL fresh cilantro, chopped
• 1 avocado, sliced
• 1 Prise Pinch of cayenne pepper (optional)

Instructions

1. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat (about 170-180°C). Fry the eggs one at a time until the whites are set and the yolks are runny to your preference, about 2-3 minutes per egg. Season with salt and freshly ground pepper before serving.
2. In a separate small saucepan, warm the cooked black beans over medium heat until heated through. Add a splash of water if necessary to achieve a creamy consistency, and season lightly with salt and a pinch of cayenne pepper if desired.
3. Warm the corn tortillas using the remaining 1 tablespoon of vegetable oil in a separate pan for 15-20 seconds per side until soft and pliable. Alternatively, you can warm them in a microwave for 30 seconds.
4. Place two warmed tortillas on each serving plate, side by side. Spread the warm black beans evenly over the tortillas.
5. Carefully place two fried eggs on each portion of tortillas, over the beans. This involves placing one egg on each side of the dividing line to create the 'Divorciados' presentation.
6. Generously spoon red salsa over one egg and green salsa over the other egg on each plate, ensuring the sauces remain distinct to maintain the visual effect.
7. Garnish each plate with crumbled Cotija cheese, fresh cilantro, and the sliced avocado. Serve immediately and enjoy while the eggs and salsas are still warm.

Nutrition