Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish

Step 1

Heat oven to 425°F and arrange rack in the upper third of the oven.

Step 2

Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.

Step 3

Roast veggies until softened and brown, about 20 minutes.

Step 4

Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.

Step 5

This will make a lot more salsa than you’ll need but extra salsa is never a bad problem to have.

Step 6

Keep oven on to roast the beets.

Step 7

Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.

Step 8

Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.

Step 9

Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.

Step 10

Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.

Step 11

Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.

Step 12

I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.

Step 13

Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.