Vikhroli Cucina

Baked Huevos Divorciados For A Heart’y Breakfast

13 February 2016 , 0 comments / 0 likes
Try this Baked Huevos Divorciados recipe once and we promise you, it will become one of your favourite breakfast dishes. Super easy to make and super delicious to taste, we feel the best thing about the 'divorced eggs' is how its aphrodisiacal properties will help bring the two of you closer.

This year, make Valentine's Day the most memorable experience for that special someone in your life! Vikhroli Cucina brings you seven quick and easy recipes that can be rustled up throughout the Valentine's week. You are that much more closer to the V-day and have successfully tried the Chilli-Chocolate Fondue, Tabouleh with Pomegranate, Figs with Cheddar and Spicy Caramel Sauce, Sizzling Shrimp With Garlic and Red Pepper, and Honey-drizzled Strawberry Skewer recipes. Today, wake up your sweetheart with this fit-for-royalty breakfast recipe of Baked Huevos Divorciados. You can thank us later.
The Red Salsa
Olive oil 2 tbsp
Garlic 12 cloves, unpeeled
Red chlili powder 1 tbsp
Red onion 1, small, minced
Tomatoes 5
Salt and pepper to taste

The Green Salsa

Olive oil 2 tbsp
Garlic 12 cloves, finely chopped
Green chillies 3, finely chopped
Red onion 1, small, minced
Green capsicums 5, finely chopped
Salt and pepper to taste

The Eggs

Olive oil 3 tbsp
Eggs 4, large
Cheese 340g, grated
Tortillas As desired

To make the red salsa, heat a pan over medium-high heat. Add the chilli, onion, tomatoes and garlic to the pan and char on all sides, turning occasionally. Remove the garlic and peel it. Transfer the garlic and charred ingredients to a blender and process until smooth. Season with salt and pepper. Keep aside.

Heat a pan over medium-high heat to make the green salsa. Add the garlic, chilies, onion and stir-fry until translucent. Add the green capsicum and cook until soft. Season with salt and pepper according to taste. Keep aside.

Preheat the oven to 180 degrees celsius. Coat two small oven proof bowls with spray or oil.

Overlap the tortillas so that they cover the bottom of the baking dish. Spread the green salsa over one half and red salsa over the remaining tortillas. With the back of a spoon, make two indentations in the dish, one in each half of the salsa. Crack an egg into each indentation.

Sprinkle the cheese over it. Bake for around 15-20 minutes until the whites are set and yolks reach desired runniness. Serve immediately.

Image used for representation purposes only.
Recipe curated by celebrity gastronome Rushina Munshaw Ghildiyal for Godrej Nature's Basket. All ingredients are available at Godrej Nature's Basket.