A couple weeks ago, I made the drive to Santa Fe and met up with my BFF for a much-needed girl’s spa weekend. Santa Fe is a gorgeous city. While the population is remarkably small for how well known the town is, it definitely caters to visitors.
The plaza area is made up of brick-layed streets, and stucco structures that house art galleries, Mexican restaurants, and charming shops. While I was there, I was able to venture into the Farmer’s market, where they were selling local wine, fresh jams, fresh produce and chili powders… I was in heaven.
Here’s a view from the second-story patio of a restaurant on the plaza. It was raining (which all New Mexicans cherish), and was an almost a spiritual experience. You can barely make out the mountains in the distance. It was absolutely peaceful.
On the second morning we were there, we tried to eat at a local organic restaurant called Pasquals, but the wait was 45 minutes. We did get to try Pasquals the following day, and FYI, totally worth a 45 minute wait, but that day, we decided to venture on to a different breakfast venue. I can’t recall the name, but they had a full menu of classic Mexican breakfasts. They had one dish, in particular, which I was unfamiliar with. Huevos Divorciados.
The description of Huevos Divorciados read a corn tortilla, topped with two eggs (huevos), and two different sauces. On one egg is a verde (green) sauce, and on the other a red chile sauce. It’s a little like huevos rancheros, but with two different sauces. And I have to admit, I am a sucker for a good spicy sauce.
As I tried to order the dish, breaking out my best Spanish dialect, and trying in vain to not sound like an idiot, the waiter informed me that the dish literally translates to “divorced eggs”. Okay, I am charmed. Once I got to try the actual dish, I knew I had to try and re-create it!
(Makes 4 servings)
- 2 tbsp olive oil
- 4 corn tortillas
- 1 cup ground beef, cooked and seasoned with salt and pepper (optional)
- 8 eggs
- 1 cup red enchilada sauce (here’s how to make your own)
- 1 cup chile verde sauce (here’s how to make your own)
In a small pan, warm olive oil over medium-high heat. Once warm, lightly fry the corn tortilla on both sides, then place on a paper-towel lined plate.
In the same pan, fry eggs to desired doneness, adding more olive oil, if necessary.
To assemble your huevos divorciados, place a corn tortilla on a plate, top with 1/4 cup ground beef (if using), followed by two eggs. Pour 1/4 cup enchilada sauce on half of the dish, and 1/4 cup chile verde sauce on the other half.
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