My dad used to cook this breakfast dish for us sometimes, but I never knew what the name was until two years ago that a Mexican friend of mine came to my house and cook this for us, I have heard of them, but I had no idea that they look like my dad’s breakfasts dish.
There are different version of it, apparently the original huevos al Albañil go with green salsa and a fried tortilla, but some people cook them like my dad used to, with red salsa, so that is the way I make them.
But you might be asking yourself, why bricklayer eggs?, well in Mexico every May 3rd we celebrate the Cross Day and Builder’s Day and during that day builders around Mexico celebrate by organising a party at the building site they are working at, usual this parties only involve eating, drinking and listening to music. They cook the food at the building site, so I guess that this dish was born in one of those parties, it is very easy to cook and delicious to eat. Well done to all the builders in Mexico, who are, most of the time, very hard working and humble people!
Prep 5 min
Cook 20 min
For the eggs
- 4 eggs bitten
- Salt to taste
- 1 tbsp vegetable oil
For the salsa
- 2 big tomatoes cut in halves
- 1/2 onion peeled
- 1 small clove garlic skin on
- 1 arbol chili or 2 if you can handle the heat
- Salt to taste
Put a frying pan to heat and put the tomatoes, onion and garlic to toast for around 15 min turning them from time to time to avoid burning them too much from one side, on the last minute add the arbol chili, and toast it for 30 sec. Then put everything in a blender and blend. Put a sauce pan to heat with a bit of oil and transfer the sauce into it, continue cooking. In the meantime on a frying pan, add the oil and start cooking the eggs, stir them but not too much, they have to be between a scrambled and an omelette eggs, when they are cook add them to the sauce and cook for 2 min and turn the heat off.
Traditionally they are accompanied by refried beans and tortillas.