Huevos Divorciados

For the salsa roja, warm a cast iron pan or Dutch oven over medium heat, place the plum tomatoes skin side down in an even layer until the skin is slightly blackened and blistered, about 5 - 8 minutes. Add 1⁄2 cup water, garlic, TABASCO^® Chipotle Sauce and salt; bring to a boil and simmer on low until tender, about 15 - 20 minutes. Cool slightly. Transfer carefully to a blender, add lime juice and cilantro; pulse until smooth. For extra spice, season with additional TABASCO^® Chipotle Sauce. Set aside.

For the salsa verde, warm a cast iron pan or Dutch oven and over medium heat, place the tomatillos skin side down in an even layer until the skin is slightly blackened and blistered, about 5 to 8 minutes. Add 1⁄2 cup water, garlic, TABASCO^® brand Green Jalapeño Pepper Sauce and salt; bring to a boil and simmer on low until tender, about 15 - 20 minutes. Cool slightly. Transfer carefully to a blender, add lime juice, cilantro and avocado; pulse until smooth. For extra spice, season with additional TABASCO^® brand Green Jalapeño Pepper Sauce. Set aside.

In a large nonstick pan over medium heat, fry the bacon in batches until crispy, about 5 -6 minutes. Transfer to a paper towel lined plate. Discard bacon grease.

Wipe nonstick pan clean, place over medium heat to warm the individual tortillas through, about 1-2 minutes each. Keep tortillas warm by wrapping them in a clean kitchen towel, set aside.

Using the same pan, drizzle with oil and warm over medium heat. Fry eggs in batches without overcrowding, season each egg with a pinch of salt. Add more oil as needed while frying remaining eggs. Cook until whites are set and yolks are still runny, about 3-4 minutes. Transfer individual eggs to an oiled sheet pan.

For serving, place two warm tortillas on a plate, followed by a piece of bacon and an egg on each tortilla. Spoon salsa verde over one egg with scallions and salsa roja with red onions over the other egg. Garnish with feta cheese and cilantro. Serve with lime wedges on the side.