Huevos Divorciados (Divorced Eggs)

For those mornings when choosing between red or green salsa feels impossible, enter huevos divorciados, the ultimate solution.

("Divorced" refers to the two different salsas separated on the plate)

Ingredients

½cup canned black beans, rinsed

2 tablespoons water

½ tsp garlic powder

¼ tsp onion powder

1 tsp extra-virgin olive oil

2 large eggs

⅛ tsp ground pepper

2 corn tortillas, warmed

2 tablespoons mild salsa verde, warmed

2 tablespoons mild salsa roja, warmed

2 tablespoons sliced red onion

¼ avocado, sliced

1 tablespoon crumbled cotija or Cheddar

1½ tsp chopped fresh coriander

SERVES: 4

Method

Combine beans, water, garlic powder and onion powder in a small bowl. Microwave on High until warmed, about 30 seconds.

Heat oil in a small nonstick skillet over medium heat. Break eggs, one at a time, into the pan; season with pepper. Cover and cook until the eggs are done to your liking, 2 to 3 minutes for over easy.

Place warmed tortillas on a plate. Transfer the eggs to the tortillas. Spoon salsa verde around the yolk of 1 egg; repeat with salsa roja and the remaining egg. Top with onion, avocado, cotija (or Cheddar cheese) and coriander. Serve with the black beans on the side.

Notes:

If you want to riff on the recipe, Haddad-Garcia has a few suggestions. Opt for scrambled eggs instead of sunny-side-up eggs, or swap in Cheddar cheese for the cotija. You can also try adding chorizo, which would add a salty, spicy factor to the dish.