These knife-and-fork (not grab-and-go) egg tacos can be found on almost every breakfast menu in New Mexico and the southwestern United States, and throughout Mexico. They’re called huevos divorciados—“divorced eggs”—because the eggs are “separated” by their chile sauces, green spooned on one, red on the other. Chorizo or bacon is a nice addition. Two tortillas and two eggs make one serving.

　　

Ingredients

makes 8 tacos, serves 4

　　1 1/4 cups Green Chile Sauce (page 132)

　　1 1/4 cups Red Chile Sauce (page 133)

　　6 tablespoons unsalted butter

　　8 large eggs

　　8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving

　　Garnish: Crumbled cooked bacon

　　

Step 1

Heat the red and green chile sauces in separate saucepans and keep warm.

　　

Step 2

Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.

　　

Step 3

This is a knife and fork taco. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate. Top each tortilla with a fried egg. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.

　　Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.