Huevos Divorciados 🍳

Huevos Divorciados Ingredients: - 8 corn tortillas - 8 eggs, fried - 4 tomatoes, cut in half - 3 white onions, peeled and halved - 3 cloves garlic, peeled and crushed - 3 dried pasilla chillies, deseeded - 700g (24.6 oz) tin of tomatillos - 1 jalapeño - 1 bunch of coriander (cilantro) - juice of 1 lime - 120g (4.2 oz) pinto beans, soaked overnight - 1 bay leaf - salt to taste Method: 1. For the salsa roja, add the tomatoes, two of the onion halves, and the garlic to a dry pan over high heat. In a separate pan, toast the chillies for 1–2 minutes until fragrant, then place them in a jar and cover with boiling water to soak. 2. Once the tomatoes, onions, and garlic have a nice dark char, transfer them to a food processor. Add the soaked chillies along with the water they were soaked in. Blitz to your desired consistency—I prefer it a little chunky. Season with salt, and set aside. 3. For the salsa verde, drain the tomatillos and place them in a blender with the jalapeño, 80% of the coriander (saving some for garnish), the lime juice, and a pinch of salt. Blend to your desired consistency, then refrigerate both salsas until ready to use. 4. To cook the beans, place the soaked beans in a pressure cooker or pot along with the remaining onion half, bay leaf, and a big pinch of salt. Cook in the pressure cooker for 25 minutes, or simmer in a regular pot on low for about 1.5 hours, until tender. Once cooked, mash the beans with a potato masher and adjust the seasoning if necessary. 5. Toast your tortillas in a hot, dry pan, and fry the eggs. Place the tortillas on plates, top each with a fried egg, and surround each egg with the two different salsas. Serve with some mashed beans on the side and garnish with fresh coriander. Enjoy!