Huevos Divorciados

Instructions

1. Prepare the tortillas
   Heat 1 tablespoon of oil in a large skillet over medium heat. Lightly fry each tortilla for about 30 seconds per side until slightly crisp but still pliable. Drain on paper towels and keep warm.
2. Warm the salsas
   In two separate small saucepans, heat the salsa verde and salsa roja over low heat until warmed through, about 3-5 minutes. Keep warm while preparing the eggs.
3. Fry the eggs
   In the same skillet used for the tortillas, add the remaining tablespoon of oil and heat over medium. Crack the eggs into the skillet, being careful not to break the yolks. Fry the eggs sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
4. Assemble the base
   Spread 1/4 cup of warm refried beans on each tortilla and arrange them on two serving plates, two tortillas per plate.
5. Add the eggs and salsas
   Place one fried egg on top of each tortilla. Pour salsa verde over one egg on each plate and salsa roja over the other egg, creating the 'divorced' effect where the eggs are separated by different salsas.
6. Garnish and serve
   Garnish the plates with sliced avocado, crumbled queso fresco, diced red onion, a drizzle of crema, and sprinkle with fresh cilantro. Serve immediately while everything is still warm.