Prep Time: 10 Mins
Cook Time: 20 Mins
Makes: 4 Servings
8 small corn tortillas
2 cups prepared refried pinto beans, warmed
½ cup tomatillo or green salsa
½ cup tomato or red salsa
4 tsp. butter, divided
8 large EGGS
Salt and pepper
½ cup thinly sliced red onion
½ cup coarsely chopped fresh cilantro
1. BAKE tortillas in a single layer on a large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
2. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT half the butter in a large nonstick skillet over medium-high heat until just melted. BREAK 4 eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
3. COOK eggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs carefully with turner and cook second side to desired doneness. SPRINKLE eggs lightly with salt and pepper if desired. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in 2 large nonstick skillets or on one large flat griddle.)
4. SPREAD warm refried beans evenly over tortillas. SPOON tomatillo salsa over half the tortillas and tomato salsa over remaining half. TOP each tortilla with 1 fried egg. TRANSFER one of each salsa-topped tortilla to 4 dinner plates and garnish evenly with red onion and cilantro. Serve immediately.
Tip: Mix 1/4 cup regular sour cream or light sour cream with 1 Tbsp. fresh lime juice for drizzling over finished huevos divorciados. Or garnish with chopped avocado and lime wedges.
Tip: Prepare recipe with refried black beans instead of the pinto beans if desired.
Fresh eggs produce the best-looking fried egg – a compact oval with a thick white and a high centered yolk.
For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.
Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.
Nutrition information per serving (1/4 of recipe):