Or why these divorced eggs make the perfect breakfast when a friend had the eggs to go
Sometimes it is with a very heavy heart that you have to part. From a job that doesn’t get you any further, a relationship that you’re attached to but that doesn’t do you any good, a city, an apartment… Such changes require a lot of courage and are difficult. And as an outsider, you would like to take something from the package from your friend. It’s not really possible, but you can at least reduce the weight and what could be more convenient than making the person concerned laugh and smile with a breakfast that goes with the topic? Precisely because the person themselves often couldn’t believe that they had the balls to go, a bit of humor here brings everyone forward. Huevos divorciados – Divorced Eggs: They are so called because they are served on the plate with two completely different sauces. one green. One red. The red tomato sauce is pimped with chipotle chili, which gives it a smoky BBQ flavor and something passionate, wicked, very slightly spicy. The green sauce is made from tomatilloprepared. Tomatillos are mainly available in cans and look like a mixture of physalis and green cocktail tomato. The coriander in the green sauce for the divorced eggs and the fresh chilli make this sauce a fresh counterpart. With every bite you ask yourself, do I take green right away or do I take red right away? Both sauces are absolutely delicious and this hearty divorced egg dish is a dream for brunch! And when you say the divorced eggs: “I cooked them especially for you because you had the eggs to go!” served, then the friend will almost certainly laugh first and beam after the first bite.
Huevos Divorciados – Divorced Eggs
Ingredients for 3-4 people:
- at least 6 eggs
- For the salsa verde: 1 can of tomatillos, 540g drained weight; a small handful of cilantro (see photo), 2-5 chillies, 1/2 normal sized onion, 2 fresh garlic cloves, 2 teaspoons sea salt
- For the red sauce:
- 1 bottle of Polpa di Pomodoro (about 500g)
- 1 Chile Chipotle
- 1 onion
- 1 tsp sea salt
- black pepper
- 2 large pinches of sugar
- Oil, tasteless eg sunflower oil
- Cut the ingredients for the salsa verde into chunks and puree in a blender or food processor. (see photo) Especially with the chili it is better to start with 2 pods. The perception of sharpness varies greatly from person to person.
- Then heat some oil in a saucepan and let the salsa verde simmer in a small saucepan over medium heat for about 10 minutes.
- For the red sauce, dice the onion and heat the oil in a pan, add the onions and let them caramelize with the 2 pinches of sugar. Then add the chopped Chipotle Chili (if it is very dry, soak it briefly in warm water beforehand). Add the passata, salt.
- Simmer at medium heat for max. 10 minutes. Season with pepper.
- Now fry the fried eggs. Then spread the sauces on plates and serve the eggs as shown in the photo. Buen provecho! 🙂