Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.
2 pounds tomatillos, husks removed and rinsed
1 small white onion, quartered
2 cloves garlic, unpeeled
2–3 jalapeños, stemmed and cut in half (add as many or as few jalapeños as you like depending on how spicy you want the salsa to be)
1 tablespoon olive oil
1 cup cilantro leaves
1/2 cup Greek yogurt
4–6 small beets, trimmed and washed
2 tablespoons olive oil, divided
1 jalapeno, stemmed and minced (seeds removed if you’d like it less spicy)
1 clove garlic, minced
1 tablespoon minced cilantro
1 tablespoon orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 yellow onion, diced
4 small Yukon gold potatoes, peeled and diced
1 clove garlic, minced
1 tablespoon tahini paste
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
2–4 tablespoons olive oil
2–4 large eggs
Crumbled queso fresco, optional
Heat oven: Heat oven to 425°F and arrange rack in the upper third of the oven.
Season vegetables: Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
Roast vegetables: Roast veggies until softened and brown, about 20 minutes.
Blend with remaining ingredients: Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
This will make a lot more salsa than you’ll need but extra salsa is never a bad problem to have.
Keep oven on to roast the beets.
Roast beets: Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
Peel beets. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
Mix with remaining ingredients. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.
Fry potatoes. Heat oil in a large cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
Add tahini. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.
Fry eggs. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.
To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.
Keywords: tomatillo recipes