Huevos divorciados with green and red salsa

Ingredients

For 1 serving

• Eggs2
• Corn tortillas2
• Tomatillos2
• Chopped tomatoes80 g
• Jalapeño0.5
• Onion30 g
• Cilantro4 g
• Refried beans60 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs,

In season: July – September

Method

1. Bring a small pan of water to the boil; remove the papery husks from the tomatillos, rinse them and cook for 5 minutes, until they turn olive green and soften; drain.
2. Peel and chop the onion; wash the jalapeño, remove the seeds if you want it milder and chop it.
3. Blend the tomatillos with half the onion, the fresh coriander and a pinch of salt until the green salsa is smooth.
4. In a small pan, cook the chopped tomatoes with the remaining onion, the jalapeño and a pinch of salt over a medium-low heat for 6 minutes, until the red salsa thickens.
5. Meanwhile, warm the tortillas in a dry frying pan for 30 seconds per side and the refried beans in a small pan with a splash of water, until hot and creamy; then heat the oil in the frying pan and fry the eggs for 3–4 minutes, until the whites are set and the yolks soft.
6. Lay an egg on each tortilla, cover one with the green salsa and the other with the red, and serve with the refried beans between them to keep them apart.