Egg Divorciados Torta

Preheat oven to 450° F. Toss tomatillos, jalapeño, yellow onion and garlic cloves with olive oil and salt.

Roast until blistered, about 15 – 20 minutes, turning often.

Place roasted vegetables in food processor along with all pan juices, and cilantro; whirl until mixture is pureed.

Season with salt as needed.

Cover and refrigerate.

Simmer onion, garlic, jalapeños, tomato and guajillo peppers, vinegar and water in a saucepan, covered, until onions are translucent.

Puree in food processor and set aside.

In another large sauté pan, heat ¼ cup olive oil blend and add dry spices.

Cook slightly until spices are toasted and fragrant.

Add pureed mixture to the sauté pan and cook over medium low heat until thick.

Taste and add salt as needed.

Pan-fry or grill chorizo links until thoroughly cooked. Keep warm.

For each sandwich whisk two large eggs or ½ cup of liquid egg product.

Divide evenly and pour into two egg rings on preheated griddle or sauté pan that has been seasoned with nonstick spray.

Cook until edges of the eggs are set, then remove rings and carefully flip over to cook on the other side until egg are completely set, with no visible liquid egg remaining.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Split the sesame Kaiser roll.

Spoon 3 tablespoons of salsa verde on the bottom of the roll, layer with one egg patty, the chorizo patty, cheese, another egg patty, 3 tablespoons salsa roja, top with a layer of jalapeño peppers.

Serve immediately.