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Divorced Eggs

Award-winning chef Stevie Parle and professional spice blender Emma Grazette head to Oaxaca, Mexico, where they discover regional varieties of chillies. Inspired by local home cooking, they create a spicy take on eggs on toast.


  • For the spicy tomato sauce (salsa ranchera)

  • Olive oil

  • ½ red onion, finely chopped

  • ½ garlic clove, finely shopped

  • 1 green or red chilli, seeded and finely chopped

  • ½ tsp ground allspice

  • 1 x 400g tin plum tomatoes, drained and rinsed

  • Sea salt and freshly ground black pepper

  • For the green apple salsa

  • ½ granny smith apple, finely chopped

  • ½ cucumber, finely chopped

  • A handful of coriander leaves, roughly chopped

  • 2 spring onions, finely chopped

  • ¼ tsp finely chopped green chilli

  • Juice of 1 lime

  • Sea salt and freshly ground black pepper

  • To serve

  • 4 slices of toast, or 4 corn tortillas

  • Olive oil, for frying

  • 4 eggs


  • 1.

    To make the spicy tomato sauce, add some oil to a large pan and gently fry the onion and garlic until soft. Add the chillies and allspice and continue to cook for minute before adding the tomatoes. Break the tomatoes up with the back of your spoon until you have a smoothish sauce. Season to taste, then leave to simmer with the lid off for 20 minutes until sweet and thickened.

  • 2.

    To make the green apple salsa, combine all the ingredients in a small bowl and season to taste.

  • 3.

    Add a drizzle of oil to the pan and fry the eggs, either all together or one at a time, depending on the size of your pan. For each serving, place 2 slices of toast, or tortillas, on a plate and top with 2 fried eggs. Spoon the red sauce over one egg and the green sauce over the other.

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