Before I start this post, I have a disclaimer. I refer to myself as a vegan, but I do eat eggs. I like to know that they are not from factory farms, and can be pretty picky about this. But, if the chickens have a decent life, I can’t really have a problem with eating eggs. One day soon I will tell you about Carolyn’s Eggs, because they are perfect. I recently posted a recipe for Chiles Rellenos, which involves egg whites, and no one called me on it, but they really aren’t strictly vegan, because egg whites were used.
And now on to the business today — what’s cooking? Something I have had several times in restaurants here and decided it would be fun to cook myself; Huevos Divorciados.
I find the name of this dish amusing. Divorced eggs. One is going one way, and the other is going another way. If you are having one of those days where you just can’t decide if you want red sauce or green sauce—just have both. This is a wonderful egg dish that is as interesting to look at as it is to eat. Serve it for breakfast, brunch, or lunch. Or, perhaps one of those late-night suppers when you know you need to eat before you go to bed. You can make the salsas in advance, making this dish as easy as frying an egg. You could even use store-bought salsas in a pinch.
I’m including a black bean recipe here, because they add a lot to this dish. If you don’t have time to cook a pot of beans, the canned ones work just fine. I promise. Just check the label to make sure they are vegetarian and don’t have any strange ingredients.
This is a stacked dish. One tortilla, thin layer of cooked black beans, another tortilla, two sunny- side-up fried eggs, which must have runny yolks, and on one side green salsa, on the other side, red salsa. You can have a side of home-fried potatoes, fried plantains, or sliced avocados.
There are many wonderful cooked red salsas that show up on the tables of the restaurants in this part of Mexico. I have been trying to perfect one of my own, and this one is my favorite so far. I really prefer a cooked salsa to a raw one, and you definitely want a cooked one for egg dishes. You may notice that this salsa does not have cilantro. You could certainly throw some into the blender. I am not using it here because I have it in the salsa verde and I want there to be a contrast in the two flavors.
3 large ripe plum tomatoes
1 garlic clove, unpeeled
1 small onion, peeled
1/2 jalapeño pepper, or more if you like it hotter.
salt, to taste
Over the open flame of a gas stove, or under the broiler, char the tomatoes, garlic, onion, and a whole jalapeño pepper. Lots of Mexican recipes call for charred things. You want the skin kind of burned, but not the inside. You will need to peel the garlic, but whether or not you peel the tomatoes is up to you. If you don’t peel them the sauce will have a smoky flavor.
Put all the ingredients into a blender and process until smooth.
Add 1 T of olive oil and transfer to a skillet.
Bring to a slow boil and cook for about 15 minutes.
You may find you want to add a little water, especially to use this salsa on Huevos Divorciados. You want the sauce not too be too thick, so that the beauty of the egg yolk will show through.
If you are making this salsa to use with chips, serve at room temperature.
6 tomatillos, husks removed, rinsed
1 garlic clove
1/3 cup coarsely chopped white onion
1/2 cup cilantro leaves and top part
salt to taste
3 tablespoons olive oil
1. Place the tomatillos, garlic, and chiles in a medium saucepan and cover with water. Bring to a simmer and cook until the tomatillos are soft, about 10 minutes.
2. Put in a blender and add the onion, cilantro, and salt and puree until smooth.
3. Heat the oil in a medium saucepan over medium heat until hot but not smoking. Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, about 10 minutes.
Now here is one important detail….you want these salsas to be just a bit runny, not thick. You definitely want the eggs to show through the salsas.
And, again, if you are making this to serve with chips, serve at room temperature.
Basic Black Beans
This makes more than you will need for the huevos, unless you are feeding a crowd.
Soak overnight after bringing to a boil and then removing from heat
6 cups vegetable boullion
2 cups dried black beans, washed
In another pot, sauté in 3 T olive oil, one large onion and 3 cloves of chopped garlic
1 jalapeño pepper, seeded and chopped
1/3 cup cilantro
Add the soaked beans and vegetable boullion.
Bring to a boil and reduce to simmer.
Cover, but not tightly.
You’ll have to keep an eye on these babies. They will take about 3 hours to cook. Don’t let the liquid run out. Add more water as you need to. Or, just add 2 cans of drained and rinsed black beans to the things you’ve sautéed. Add 1 cup vegetable boullion and let simmer 30 minutes.