Huevos Divorciados

Huevos DivorciadosChicks Dig Me
For the past year, our “farm” has not been very farm-like. Yes, we have been growing fruits and vegetables, and we have a Rocket Dog. But one thing was missing—or should I say a few things. Chickens. We used to have six chickens of varying size and disposition who roamed my garden eating bugs, and occasionally a few tomatoes or a green pepper. They all were great layers, but apparently too tempting a prize to our local wildlife. One by one they were picked off, until there were none…

This week I ordered replacement chicks, and I am crossing my fingers that we don’t get a rooster by mistake. One thing is certain. I can’t wait to have really fresh eggs again. There ain’t nothing tastier than a 2 minute-old egg.

When we first started getting eggs from our chickens, there was a race to see who could get our eggs for breakfast, and who had to eat the store-bought eggs. I must admit that there were more than a few times when I was watching through the Chicken Window in my kitchen to see when one of The Girls went into the coop. I needed an egg, I was out of our eggs, and I just couldn’t bring myself to use the ones from the store. (Hi. My name is Amy, and I am an egg snob). While the flavor of a really fresh egg is fabulous, what they will do for any baked goods is astounding.

If you have never tried a truly fresh egg then you have never really tasted an egg. Personally, I like them prepared all sorts of ways, but more often than not I eat them with a little South of the border flavor. Salsa, chilies, cheese, and tortillas are regular accompaniments to my Huevos Divorciados.

If you have a chance to buy a fresh dozen at your local farmer’s market. I encourage you to do it. Then run home and make this:

Huevos Divorciados 
(Fried Eggs on Corn Tortillas with Two Salsas)
Adapted from Epicurious

For red and green salsas
1/2 lb plum tomatoes
1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed
2 fresh jalapeño chiles
1 (1-inch) wedge of large white onion
2 garlic cloves
2 teaspoons salt
3 tablespoons chopped fresh cilantro
1/4 to 1/2 cup water

4 to 8 tablespoons corn or vegetable oil
8 large eggs
8 (6- to 7-inch) corn tortillas

Make salsas
Heat a comal, griddle, or a dry well-seasoned cast-iron skillet over moderate heat until a bead of water evaporates quickly.

Roast the tomatoes, tomatillos, jalapeños, and onion, turning with tongs, until charred on all sides, 10 to 15 minutes. Core the roasted tomatoes. Discard the stems from jalapeños, and discard half of seeds from each chile.

For red salsa
Coarsely purée tomatoes, 1 jalapeño, 1 garlic clove, and 1 teaspoon salt in a blender or food processor, then transfer to a bowl.

For green salsa
Coarsely purée tomatillos, 1 jalapeño, 1 garlic clove, 1 teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), then transfer to a bowl.

Cook eggs
Heat 2 tablespoons oil in a small nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper.

Fry the tortillas while the eggs are cooking. Make more eggs the in same manner, adding oil as needed.

Fry tortillas
While each serving of eggs is cooking, heat 2 tablespoons oil in another small nonstick skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet. Cook bottom tortilla 30 seconds on first side, then flip stack with tongs. While second tortilla cooks on bottom, turn top tortilla over with tongs, then flip stack again.

Continue until both sides of both tortillas are cooked. Tortillas will soften and puff slightly, then deflate. They should not become brown or crisp. Fry more tortillas in same manner, adding as much oil as needed.

Put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg.

Salsas keep, covered and chilled, 3 days.

Depending on how you like your eggs, the yolks may not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

Cooking 2 tortillas stacked together helps them stay moist and pliable, as they are heated by steam trapped between the 2 layers.

photo by Rita Maas


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