Each bite transports her from where she now lives in Texas to her hometown of Chihuahua, Mexico.
If you want to riff on the recipe, Haddad-Garcia has a few suggestions.
Opt for scrambled eggs instead of sunny-side-up eggs, or swap in Cheddar cheese for the cotija.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
However you enjoy Haddad-Garcias Huevos Divorciados, we know youll want to make it again and again.
Microwave on High until warmed, about 30 seconds.
Heat oil in a small nonstick skillet over medium heat.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Break eggs, one at a time, into the pan; season with pepper.
Cover and cook until the eggs are done to your liking, 2 to 3 minutes for over easy.
Place warmed tortillas on a plate.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Transfer the eggs to the tortillas.
Spoon salsa verde around the yolk of 1 egg; repeat with salsa roja and the remaining egg.
Top with onion, avocado, cotija (or queso fresco) and cilantro.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Serve with the black beans on the side.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
