Huevos divorciados is a classic Mexican breakfast that’s just as amazing for dinner. Homemade salsa verde makes it extra special!
Huevos divorciados, which literally translates to “divorced eggs”, are one of my favorite Mexican breakfasts. Two fried eggs are served with two different kinds of salsa–in this case, salsa verde and ancho chile salsa. They’re often separated by some refried beans and potatoes, but I like to serve them with a quick sweet potato hash. If you have your salsas ready, this meal comes together in less than 30 minutes. And while homemade salsa is the most delicious (plus fun and easy to make!), store-bought salsas can definitely work, too. Just read the labels carefully if you’re doing a Whole30!
These huevos divorciados and salsa verde are from my cookbook, Paleo Planet. If you don’t have your copy yet, you can order one on Amazon or pick one up at many Barnes & Noble stores and local booksellers. The book has over 125 internationally-inspired paleo recipes, including over 80 that are Whole30 compliant. You can download the Whole30 recipe list right here!
These recipes are inspired by my deep love for Mexican breakfasts, which mainly stems from all the time I’ve spent in Texas. My mother grew up in Austin and we visited at least once a year when I was growing up. I was constantly begging my mother and aunt to drive me down to Mexico because I’d never been. It’s only about a four-hour drive to Nuevo Laredo, but they kept saying no. I finally got them to take me to San Antonio, where we ate at Mi Tierra and shopped in El Mercado, speaking only Spanish and doing our best to pretend we were south of the border. Mi Tierra serves breakfast all day and all night, and inspired me to create this dish that is also fabulous no matter the hour. Enjoy!
- 2 tablespoons ghee
- 2 medium sweet potatoes, peeled and cut into small bite-size chunks (I used white sweet potatoes)
- 1 large shallot or 1 small red onion, finely chopped
- ¼ teaspoon flaky sea salt, or more to taste
- Freshly ground black pepper
- 4 large eggs
- ½ cup Salsa Verde (see below), warmed
- ½ cup Ancho Chile Salsa (page 37), warmed (or substitute store-bought roasted tomato salsa)
- Heat one tablespoon of the ghee in a large skillet with a lid over medium-high heat. Add the sweet potatoes, toss to coat with the ghee, and cover the pan. Cook until nice and brown, about 5 minutes, stirring once about halfway through. Remove the lid and stir in the shallot, salt, and a few grinds of pepper. Cook, stirring occasionally, until the shallot is somewhat browned and the sweet potatoes are tender, about 5 minutes. Cover and keep warm.
- Heat the remaining one tablespoon ghee in another large skillet and fry the eggs to your liking. Season with salt and pepper to taste.
- To serve, divide the sweet potatoes between two large plates, forming a column down the middle. Spoon the warm salsa verde onto one side of each plate and the warm ancho chile salsa onto the other side. Place a fried egg on top of each pool of salsa and serve right away.
- 2 tablespoons ghee
- 3 large tomatillos, husked, washed, and quartered
- 1 or 2 jalapeño peppers, stemmed
- 1 small onion, quartered
- 4 garlic cloves, peeled
- ½ cup lightly packed cilantro leaves and tender stems
- 1 tablespoon fresh lime juice
- 1 teaspoon honey (optional, omit for Whole30)
- ½ teaspoon flaky sea salt, or more to
- Heat the ghee in a large skillet over medium-high heat. When the ghee is hot, add the tomatillos, jalapeño, onion, and garlic. Cook, turning occasionally, until the vegetables are blistered and browned on all sides, about 10 minutes.
- Transfer the contents of the skillet to a blender. Add the cilantro, lime juice, honey (if using), and salt and pulse until almost smooth. Taste and adjust the seasonings as desired.
- Serve warm or at room temperature. Leftover salsa will keep in a covered container in the refrigerator for up to 4 days.
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