This is a popular and delicious way to wake up with a humour twist. This traditional Mexican recipe takes the name from the eggs: they are “separated” by their sauces – one is topped with fiery red, the other with jealous green.
- Corn Oil
- 4 large eggs
- 8 (10 cm) corn tortillas
- Optional (refried beans and guacamole to garnish)
For red and green salsas
- 1 tin of red tomatoes
- 1 tin of tomatillo sauce
- KanKun Chipotle and KanKun Jalapeño
- 1 diced white onion
- 2 garlic cloves
- 2 tsp salt
- 3 tbsp chopped fresh cilantro
The Green Sauce
Heat a pan with 1 spoon of corn oil over moderate heat , add the onions, green tomatillos and 2-3 spoons of KanKun jalapeño until cook , garlic clove, and 1 tsp salt. Add some water if needed.
The Red Sauce
Heat a pan with 1 spoon of corn oil over moderate heat add the red tomatoes, 1to 3 spoons of chipotle sauce, remaining garlic clove, and 1 tsp salt, add some water if needed. Put in a blender or food processor, then transfer to a bowl.
Heat 2 tablespoons oil in a small pun over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, cook 5-8 minutes, or to desired doneness. Season with salt and pepper. Cook the other 2 eggs same procedure.
…Fry tortillas while the eggs cook.
While each serving of eggs is cooking, heat 2 tablespoons oil in another pan over moderate heat until hot but not smoking. Cook each tortilla30-40 sec each side. Tortillas will soften and puff slightly, then deflate (do not let them become brown or crisp). Fry all tortillas in same manner, adding oil as needed.
Put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg.