Huevos Divorciados

Ingredients

• eggs4 large (about 200 g)
• tortillas4 small (120 g), corn or flour
• tomatoes3 medium (350 g), quartered
• tomatillos300 g, husked (or unripe green tomatoes)
• white onion1 medium (150 g)
• green chillies2 fresh (14 g), seeds removed for less heat
• garlic4 cloves (12 g)
• fresh coriandera small handful (10 g), chopped
• vegetable oil5 tbsp (75 ml)
• lime1, juiced (about 15 ml)
• water1.5 litres, for boiling
• saltto taste

Method

1. 1

   Bring a saucepan with 1.5 litres water to a boil. Add the tomatoes, tomatillos, the whole onion, both chillies and the garlic and boil 6 to 8 minutes until soft and the skins split.

2. 2

   Using a slotted spoon, lift the tomatoes into one bowl and the tomatillos into a second bowl. Lift the onion, chillies and garlic onto a board and let cool enough to handle, then peel the garlic.

3. 3

   In a blender, blend the tomatoes with 1 boiled chilli, half the boiled onion, 2 peeled garlic cloves and 1/2 tsp salt until smooth, for the salsa roja.

4. 4

   In a blender, blend the tomatillos with the remaining chilli, the remaining onion, the remaining 2 garlic cloves, coriander, lime juice and 1/2 tsp salt until smooth, for the salsa verde.

5. 5

   Heat 1 tbsp oil in the pan over medium heat and fry the salsa roja 2 to 3 minutes until it darkens and coats a spoon. Wipe the pan, heat another 1 tbsp oil and repeat with the salsa verde.

6. 6

   Heat 2 tbsp oil over medium high and fry the tortillas 20 to 30 seconds a side until lightly golden and blistered but still bendable, topping up oil between batches if the pan looks dry. Drain on paper towel.

7. 7

   Add the remaining 1 tbsp oil to the pan over medium heat. Crack in all 4 eggs, cover and cook about 3 minutes until the whites are fully set but the yolks stay soft. Season with salt.

8. 8

   Plate two tortillas each, top with one egg apiece. Spoon salsa roja generously over one egg and salsa verde over the other, keeping the two apart, and serve at once.