huevos divorciados

Make both salsas and set aside.
In a small non-stick pan, fry eggs sunny side up.  Cover with a lid for two minutes to set yolks.
In another small pan, heat oil on medium and drop in corn torilla.  Fry on each side for one minute, just to soften. Drain on a paper towel lined dish.  Sprinkle with salt.
To plate, place two corn tortillas with one egg on each. Top one egg with sala rojo and the other with salsa verde.  Garnish with avocado.

salsa verde:
Remove husks from the tomatillo and boil until soft.  Place in a blender with garlic, salt, pepper and cilantro.
In a sauté pan, heat oil and cook onion until translucent.
Add blended tomatillo mixture to the pan with the onion and cook for 5 to 10 minutes until heated through and combined.

salsa rojo:
Core red tomatoes and place in a blender with salt and pepper.
In a large sauté pan, heat oil and cook onion and garlic until softened and translucent.  Pour in blended tomatoes and cook for ten minutes until heated and combined.