Huevos al Albañil

740

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

Servings 2 people
Prep Time 15 mins
Cook Time 15 mins

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

Add 4 arbol chillies if you want the eggs to be super spicy.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, eggs, breakfast

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
© Mexican Food Memories 2020. All rights reserved.
Close

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

These cookies are necessary for the website to function and cannot be switched off in our systems.

In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

We use WooCommerce as a shopping system. For cart and order processing 2 cookies will be stored. This cookies are strictly necessary and can not be turned off.
  • woocommerce_cart_hash
  • woocommerce_items_in_cart
  • wc_fragments_#

Decline all Services
Accept all Services