My Favorite Eggs for Breakfast: Easy Huevos Divorciados with TWO Homemade Salsas

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Vegetarian, gluten free, nutritious, hearty, and deeply satisfying!

The Recipe:
1 pound ripe tomatoes (whatever looks the best at the market)
1 pound tomatillos, husks removed
some neutral oil
salt
1 to 2 serranos (de-seed them if you want it milder)
2 garlic cloves, peeled
a bunch of cilantro
1 white onion, diced
corn tortillas
eggs
cooked black beans, warmed through

Preheat your broiler, or preheat the oven to the highest temperature. Place the tomatoes, tomatillos, serranos and garlic in a large mixing bowl. Toss them just lightly to coat in oil and a hefty pinch of salt.

Place them on a foil-lined sheet pan in a single layer and roast or broil, until they are blackened on top, then rotate the pan and flip the tomatoes and tomatillos. Return to the oven until they are charred but not mushy.

Using whatever you have that works, blend the tomatoes with half of the chiles, 1 garlic clove, a handful of cilantro leaves. Taste them for salt and then transfer them to a bowl.

Repeat the process, blending the tomatillos with the remaining garlic and serranos, a splash of water and a handful of cilantro leaves. Season to taste with salt and transfer them to a bowl.

Place a frying pan over medium heat and add enough oil to comfortably coat the the pan. Add half of the onions and fry them until they are soft and translucent. Add the tomato salsa and fry it until it is unified and simmering -- about 3 minutes. Season to taste with salt.

Wipe the pan with a towel and repeat the process with the remaining onions and then the tomatillo salsa, frying it until unified -- about 3 more minutes. Season to taste with salt.

Wipe the pan again and briefly fry up some tortillas in it with oil. Finally, fry two eggs per person until the whites are set and the yolks are runny. Lay them on a plate, scooping some beans next to them. Ladle one of each sauce over each egg. Serve with warm tortillas and eat immediately.

Wipe the pan again and briefly fry up some tortillas in it with oil. Finally, fry two eggs per person until the whites are set and the yolks are runny. Lay them on a plate, scooping some beans next to them. Ladle one of each sauce over each egg. Serve with warm tortillas and eat immediately.

Freeze or refrigerate any leftover salsa for a much quicker breakfast next time.