Make brunch ‘eggs-citing’

12 Jan 2017
POSTED BY Y Magazine

Take lazy weekend mornings to the next level and add a little South American spice to your repertoire.

Eggs, they are the superstars of your fridge. Delicious on their own, or the perfect addition to a salad, skillet or even breakfast tacos, their versatility makes the possibilities truly endless.

And as families today are choosing fresher, unique ingredients to inspire their own ethnic dishes at home, eggs are a perfect choice. They are especially prevalent in Hispanic cuisine – and are a celebrated ingredient in a variety of Latin dishes from around the world, such as traditional Spanish flan, to Brazilian feijão tropeiro to Mexican huevos rancheros. It’s no surprise that eggs pair beautifully with the brightly coloured, bold ingredients often found in Latino cuisine.

While these beloved “egg-tastic” dishes celebrate a vibrant culture, they also deliver high quality protein – six grams in one large egg! These perfect little protein powerhouses are an inexpensive, nutrient-dense and tasty way to start off your weekday routine. And with many dietary guidelines removing the daily cholesterol limits and recommending eggs in all healthy eating patterns, people can feel good about including them in their diet.

This surprisingly simple recipe will take your repertoire to a new level. The Huevos Divorciados is one of those effortless entrees that require common pantry ingredients, but deliver big, bold flavours. Explore more tasty ways to serve up eggs with these recipes and more at


Huevos Divorciados

Prep time: 10 minutes

Cook time: 20 minutes

Makes 4 servings


  • 8 small corn tortillas
  • 2 cups prepared refried pinto beans, warmed
  • 1/2 cup tomatillo or green salsa
  • 1/2 cup tomato or red salsa
  • 4 teaspoons butter, divided
  • 8 large eggs
  • Salt and pepper
  • 1/2 cup thinly sliced red onion
  • 1/2 cup coarsely chopped fresh coriander


  • Bake tortillas in a single layer on a large baking sheet in preheated 400-degree Farenheight oven for 7 to 10 minutes or until crispy. 
  • For sunny-side up, over-easy or over-hard eggs: heat half the butter in a large nonstick skillet over medium-high heat until just melted. Break 4 eggs and slip into skillet one at a time. Immediately reduce heat to low.
  • Cook eggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs carefully with turner and cook second side to desired doneness. Sprinkle eggs lightly with salt and pepper if desired. (Repeat method with remaining butter and 4 eggs, or prepare all 8 at once in 2 large nonstick skillets or on one large flat griddle.)
  • Spread warm refried beans evenly over tortillas. Spoon tomatillo salsa over half the tortillas and tomato salsa over remaining half. Top each tortilla with 1 fried egg. Transfer one of each salsa-topped tortilla to 4 dinner plates and garnish evenly with red onion and coriander. Serve immediately.


* Mix 1/4 cup regular sour cream or light sour cream with 1 tablespoon fresh lime juice for drizzling over finished huevos divorciados. Or garnish with chopped avocado and lime wedges.

* Prepare recipe with refried black beans instead of the pinto beans if desired.

Source: American Egg Board

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