Huevos divorciados
- 1 (can be 2 if you increase the eggs and tortillas)
- 1 hour 30 minutes plus 30 minutes pickling time
Ingredients
Metric
Imperial
For the salsa roja
- 3 San Marzano tomatoes, or other plum tomatoes, halved
- 1/2 onion
- 1 garlic clove
- 1 handful of coriander
- 1 jalapeño
- 1 tbsp of extra virgin olive oil
- sea salt to taste
For the pink pickled onions
- 100ml of rice vinegar
- 200ml of tap-hot water
- 3 tbsp of caster sugar
- 1 1/2 tbsp of sea salt
- 1 red onion, finely sliced
For the salsa verde
- 5 tinned tomatillos
- 1/2 onion
- 1 jalapeño
- 1 garlic clove
- 1 handful of coriander
- 1 pinch of caster sugar
- sea salt to taste
For serving
- 2 Freshlay Farms Golden Yolker® eggs
- 2 corn tortillas
- 50g of feta
- 1 handful of coriander
Method
Preheat the oven to 200°C
To make the salsa roja, roast the tomatoes on a baking-paper lined tray for 30 minutes
- 3 San Marzano tomatoes, or other plum tomatoes, halved
Blend with the onion, garlic, coriander and jalapeños and pinch of salt
- 1/2 onion
- 1 garlic clove
- 1 handful of coriander
- 1 jalapeño
- sea salt to taste
Transfer to a saucepan with the olive oil and simmer for 30 minutes
- 1 tbsp of extra virgin olive oil
To make the pickled onions, mix the vinegar, water, sugar and salt in a bowl until dissolved. Add the sliced onions, stir, and set aside for at least 30 minutes
- 100ml of rice vinegar
- 200ml of tap-hot water
- 3 tbsp of caster sugar
- 1 1/2 tbsp of sea salt
- 1 red onion, finely sliced
To make the salsa verde, blend all the ingredients with a generous pinch of salt
- 5 tinned tomatillos
- 1/2 onion
- 1 jalapeño
- 1 garlic clove
- 1 handful of coriander
- 1 pinch of caster sugar
- sea salt to taste
Fry the eggs, then serve the tortillas topped with the sauces, then the egg, onions, feta and coriander
- 2 Freshlay Farms Golden Yolker® eggs
- 2 corn tortillas
- 50g of feta
- 1 handful of coriander
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