In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 2 eggs at a time, Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining eggs.
In a medium casserole, ovenproof bowl or baking dish, spoon refried beans, add slices of turkey or ham, and 2 pairs of the cooked eggs. Ladle in a generous amount of salsa ranchera to one side and a generous ladle of Green Salsa on the other to completely cover. It does not matter if they start combining. Cover with the shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in individual casseroles or a larger one.
Place in the oven until the cheese has completely melted, about 4 to 5 minutes.
here are two main camps of salsas in mexican cooking red or green. And you can say there is a split 50/50 in terms of preferences in Mexico! Within the red, there is the traditional salsa roja mexicana which is the base of huevos Rancheros. The concept of divorciados is for people who cant make up their mind about what salsa they want on their dish (which is many of us!), green or red salsa, so it is called divorciados. Can be eggs, tacos, sopes but most famously, eggs They start separated with one salsa dressing one egg and the other salsa dressing the other egg, however, as soon as people start eating, the salsas start combining which is a delicious mess. With the sweetness of the tomatoes of the red salsa being balanced by the tart and bright from the tomatillos in the green one. Literally, I will bet, that every coffee shop or Mexican style dinner in at least in Mexico city and central Mexico, has huevos divorciados on their menu -or it is something that you can request, even at the airport in mexico city!.
We can make that delicious mess happen and be even intensified by, rather than saucing the sunny side up eggs on a plate (usually has tortilla, refried beans, eggs, sauce, crema and cheese), making them in a cazuela (in a clay or baking dish), pouring the two sauces and adding plenty of melty cheese on top and making that magic mix happen in the oven.
Vegetable oil for frying eggs
kosher or coarse sea salt to taste
1 can of La Costeña Refried Pinto Beans
5 to 6 slices of ham or turkey
1 bottle La Costeña Homestyle Mexican Salsa
1 bottle La Costeña Green Salsa
2 cups (about 8 ounces) grated Oaxaca mozzarella or Monterrey Jack cheese
Crusty bread to serve
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