This, ladies and gentlemen, is one of my favourite breakfasts of all time. So called because they are surrounded by two different types of salsa like divorcees whose friends are taking the side of one or the other, huevos divorciados are a perfect start to the day.
I never made them very much, because the preparation of the salsas requires overnight pre-soaking of chiles that are hard to get in the first place, but over time, I have now come up with the necessary satisfactory short cuts to make this as easy a breakfast as any to put together. For the red salsa, I use chipotles out of a jar or tin (instead of the customary dried chile ancho and chile de arbol) as well as tinned tomatoes. And I use store-bought salsa verde as I can't buy tomatillos here in Asia... At least not without depositing one of my cute blond kids at a Chinese pawnshop until the next paycheque comes through!
After that, it's just a matter of spreading a good measure of frijoles on a wheat or corn tortilla, sprinkling it generously with grated cheese, then topping it with two eggs fried sunny-side up and the sauces spooned over. And on the subject of frijoles, I usually make my own, but you could easily use canned ones of a brand you trust.
So, doesn't that sound like a walk in the park? It is, trust me - and you will have a breakfast to impress your family or friends with in no time!