Divorced Eggs

01Method

1. 1

   Remove the outer husks from the tomatillos and rinse under running water to eliminate the sticky coating. Heat a heavy-bottomed skillet over moderate heat and dry-roast the tomatoes, tomatillos, peeled garlic cloves, onion pieces, and chili pepper halves on all sides until lightly charred, approximately 10–15 minutes. Peel the roasted tomatoes and halve the peppers, removing their stems.

2. 2

   Place the peeled roasted tomatoes with salt, one chili pepper, one garlic clove, and a splash of water into a blender and puree until smooth. Transfer to a serving bowl and rinse the blender with water.

3. 3

   Combine the roasted tomatillos with salt, one chili pepper, the roasted onion, fresh cilantro, and the measured water in the blender, then process until uniform. Add more water if the consistency becomes too thick.

4. 4

   Once both salsas are ready, heat oil in the skillet and fry the eggs sunny-side up. Wipe the pan clean with paper towel between batches. Toast each corn tortilla in fresh oil on both sides until crispy and warm.

5. 5

   Arrange a toasted tortilla on each plate, top with two fried eggs, and spoon one salsa over each egg—one with the green salsa, the other with the red. Garnish with sliced chili pepper and fresh cilantro before serving.