Divorced Eggs

 From 'The Road to Mexico' by Rick Stein
 
Divorced Eggs These divorced eggs get there name from the 2 types of salsa that feaature in this dish. They are divorced, so they have to be kept apart!

Ingredients
  • 4 x 15cm Corn Tortillas
  • Oil, for frying
  • 4 eggs
  • 6 tbsp Salsa Verde
  • 6 tbsp Salsa Ranchero
  • 4 tbsp refried beans, pinto or black, warmed
  • 1 tbsp fresh coriander, chopped
  • 40g Lancashire cheese, crumbled
  • Salt and pepper
 
Recipe
  1. Warm the tortillas in a dry frying pan.
  2. In a separate frying pan, heat some oil and fry the eggs.
  3. While the eggs are cooking, put 2 overlapping tortillas on each plate. Add 3 spoonfuls of Salsa Verde and Salsa Ranchero on each, with a ‘wall’ of 2 tablespoons of refried beans between them.
  4. Put a fried egg on each pool of salsa.
  5. Sprinkle with chopped coriander and crumbled cheese, then season with salt and pepper and serve.