Huevos al Albañil
Mexican breakfasts are one of the best breakfasts in the world. There is always something different for every palate and for every occasion. We are experts on making breakfasts for when you feel rough after a night out with friends and you had too many mezcales. And these delicious eggs are just perfect for that. A bit spicy and with an amazing salsa, they will cure your “cruda” (hangover).
They are call Huevos al Albañil, bricklayer eggs, because in Mexico, builders are hardworking people that usually need a hearty breakfast to keep them going. You can make these eggs with a green tomatillo salsa as well. Normally they go really well with some black refried beans and corn tortillas. Obviously no need to make a spicy salsa, because the sauce is already spicy.
Remember to leave a comment if you make this recipe. I would love to hear what you think.
Karla x
Huevos al Albañil
Equipment
- skillet
- non-stick frying pan
- strainer
Ingredients
- 4 eggs large, cut in half
- 3 roma tomatoes
- 1 shallot peeled cut in half
- 1 garlic clove skin on
- 1 tsp salt
- 5 tbsp vegetable oil
- 1/2 cup water
- 1 tsp butter salted
- 2 arbol chillies stem off
Instructions
- Heat a skillet and place the tomatoes, shallot, garlic clove with skin on and the arbol chillies on the skillet. No need to add oil. Toast the chillies for 2 minutes and take them off the heat. Set aside.
- Continue charring the rest of the vegetables until they partly black. Remove them from the skillet and turn the heat off. Place all the vegetables, the arbol chillies, water and salt in a blender and blend until smooth.
- Heat the skillet again to medium heat and add 2 tbsp vegetable oil. Strain the salsa an cook in the skillet to low heat.
- While the salsa is cooking. Break the eggs in a bowl and wisk, add a pinch of salt and set aside for a moment. Heat a frying pan and add the rest of the vegetable oil and butter. Add the eggs and cook to medium/low heat and mix. Just before the eggs look like a cooked scrambled eggs, transfer them into the skillet where the salsa is cooking.
- Cook in the spicy arbol salsa for 2 more minutes and serve straight after together with some frijolitos fritos and just homemade warm corn tortillas.
Notes
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
