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
Warm the tortillas in a dry frying pan.
In a separate frying pan, heat some oil and fry the eggs.
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.
Put a fried egg on each pool of salsa.
Sprinkle with chopped coriander and crumbled cheese, then season with salt and pepper and serve.
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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!
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