Huevos Divorciados

• 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

1. Heat the red and green chile sauces in separate saucepans and keep warm.
2. Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.
3. This is a knife and fork taco.
4. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate.
5. Top each tortilla with a fried egg.
6. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.

green chile sauce, red chile sauce, unsalted butter, eggs, corn tortillas, bacon

Taken from www.epicurious.com/recipes/food/views/huevos-divorciados-393962 (may not work)