(literally, divorced eggs) is a traditional dish that perfectly captures the rich and diverse culinary ethos of New Mexican cuisine. It’s easy to prepare and offers endless opportunities for variation.
Warm a small amount of oil in a skillet and gently fry two eggs to your preference – sunny side up or over easy. Place on a plate, then pour refried beans and half of the Red Salsa over each egg
Instead of one egg on each tortilla, however, two are paired together, separated by a wall of smashed beans and garnished with fresco or avocado.
This delicious, nutritious dish makes a quick and easy weekday breakfast, but it’s also a wonderful weekend brunch for friends or a family gathering. The recipe is easy to scale for larger groups, and it goes well with a pitcher of sangria or a large
Using store-bought salsas cuts down on cooking time, too.
To save even more time, Senior Nutrition & Food Editor Maria Laura Haddad-Garcia suggests skipping the step of boiling tomatoes and peppers. Instead, simply simmering the in water and removing the seeds and stems reduces cooking time by about half.
This recipe uses a combination of refried pinto and black beans, but you could make it with just one or the other if you prefer. You could also swap in chorizo or another sausage to vary the flavor profile of this meal