Healthy Huevos Divorciados

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Enjoy this healthy, quick Mexican breakfast recipe that is full of fiber and flavor!

These healthy huevos divorciados are the perfect dish to start the new year! I replaced the tortillas with nopales (cactus pads), one of my favorite ingredients because they are high in fiber, low in calories, and delicious.

Nopales are a superfood known for lowering your sugar and cholesterol levels. You can find them in most produce sections of Latin super markets. Sometimes they are sold without the spines, but more often than not, they come with them. All you need to do is use a good knife to de-spine them, as if you were peeling off a layer of potato skin.

I typically make huevos divorciados with canned salsa verde and salsa roja, but I decided to shake things up and make a homemade Mexican red salsa, also known as salsa casera, to give the dish a nice mix of fresh ingredients. I went with a canned salsa verde, however, to keep the cooking time manageable.


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Homemade Mexican Salsa
  1. Heat a skillet that has a lid over medium heat.
  2. Peel and finely chop the onion and garlic. Wash and de-seed the jalapeño peppers, then chop finely.
  3. Wash and de-stalk the cilantro. Finely chop only the stems. Wash the tomatoes and remove the green part, chop finely.
  4. Add the vegetables to the hot pan. Add salt and pepper to taste. The chile and tomato will release liquid. Once they do, bring to a boil and reduce heat. Cover and cook for 5 minutes.
  5. Remove lid and let simmer for a further 10-15 minutes.
  6. Allow to cool down and store.
Huevos Divorciados
  1. Heat a skillet over medium heat. Once very, very hot, add 2 tablespoons olive oil and move around to cover the whole bottom. Once oil is hot (about 30 seconds), add 2 to 4 eggs (you can cook them at the same time as long as you keep them separate).
  2. Heat a comal over medium heat. Add 1 tsp olive oil. Add the nopales, making sure they are not overlapping. Warm them up 30 seconds each side, then cook for 5 minutes on low heat on both sides. Repeat until all nopales have been cooked.
To Assemble
  1. Place 2 nopales on a plate with 1 egg on top of each nopal. Create a bridge between the nopal pads with refried beans. This will help the sauces from mixing.
  2. Pour the salsa verde over one egg, and the homemade red salsa over the other.
  3. Serve with salt and pepper to taste. An optional step is to garnish with avocado and cilantro. I find that they have enough flavor as they are, but it is up to you. Enjoy!

Chef Notes

Lightly cut three lines through the nopales so they cook faster.

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