Karla Zazueta

A fiery, comforting Mexican breakfast inspired by hardworking hands and family tradition.

Why Mexican Breakfasts Might Be the Best in the World

Mexican breakfasts are truly some of the best in the world. There’s always something delicious for every palate and every occasion—sweet, savory, spicy, comforting, or vibrant. And let’s be honest: no one does a hangover cure quite like we do.

We’re experts at crafting the perfect breakfast for the morning after a long night with friends and maybe a few too manymezcales. And Huevos al Albañil, or “bricklayer’s eggs,” are just the thing for those mornings. They’re bold, a little spicy, packed with flavor, and incredibly satisfying. The kind of breakfast that can bring you back to life.

Where Did Huevos al Albañil Come From?

The name Huevos al Albañil comes from albañiles (bricklayers) and construction workers in Mexico. These men and women rise early, work hard, and need hearty meals to fuel them through long, physically demanding days.

The dish was born as a humble, affordable, and deeply nourishing breakfast. Traditionally, it’s made from eggs cooked in a rustic, spicy salsa, simple pantry ingredients that deliver bold flavor. Many families across Mexico have their own take on it, passed down through generations.

In my family, my dad made this dish with a chile árbol salsa, fiery, smoky, and unforgettable. He’d whisk the eggs like an omelette, cook them flat, break them up into pieces, and then simmer them in the salsa. It wasn’t fancy, but it was perfect.

Ingredients You’ll Need

For the Chile de Árbol Salsa:

4 medium Roma tomatoes
1 small white onion, quartered
2 cloves garlic, unpeeled
8 dried chiles de árbol
1 teaspoon sea salt flakes
2 tablespoons vegetable oil
½ cup water

For the Eggs:

4–6 medium eggs
¼ teaspoon sea salt flakes
1 tablespoon butter

To Garnish:

¼ cup queso fresco, crumbled
½ ripe hass avocado, sliced
Corn tortillas, warmed

How to Make Huevos al Albañil with Chile de Árbol Salsa

1. Char the Salsa Ingredients

Heat a dry skillet (no oil needed) over medium heat. Add the tomatoes, onion, garlic (with skin on), and chiles de árbol.

Toast the chiles for about 2 minutes, turning frequently so they don’t burn, then remove and set aside.
Continue charring the rest of the vegetables until they’re partly blackened in spots. Remove from the skillet and set aside.

2. Blend the Salsa

Peel the garlic, then place the charred vegetables, toasted chiles, ½ cup water, and sea salt in a blender. Blend until smooth.

3. Cook the Salsa

Reheat the skillet over medium heat and add 2 tablespoons vegetable oil. Pour the salsa through a strainer into the skillet and reduce heat to low. Let it cook gently while you prepare the eggs.

4. Prepare the Eggs

Crack the eggs into a bowl, add ¼ teaspoon salt, and whisk well.

In a separate frying pan, heat 1 tablespoon butter (and a splash of oil, if you like) over medium-low heat. Pour in the eggs and cook gently, stirring occasionally, just until they look almost fully scrambled but still soft.

5. Simmer the Eggs in the Salsa

Transfer the just-cooked eggs into the skillet with the simmering salsa. Stir gently to coat the eggs in the sauce and let them simmer together for about 2 minutes.

Serve your Huevos al Albañil straight from the skillet with:

Refried black beans (frijolitos fritos)
Warm corn tortillas
A sprinkle of queso fresco
A few slices of ripe avocado

Frequently Asked Questions about Huevos Al Albañil

Why is it called “bricklayer’s eggs”?

Because it was traditionally eaten by albañiles—bricklayers and construction workers—who needed filling meals early in the morning.

What makes your version different?

This version uses chile de árbol, as my dad made it. It adds a unique smoky heat and honors the homemade style of many Mexican families.

Can I make it less spicy?

Yes! Use fewer chiles de árbol or substitute with 2–3 toasted dried guajillo chiles for a milder, earthy flavor.

Can I prepare it ahead?

You can make the salsa in advance and refrigerate it for up to 4 days. Cook the eggs fresh for best texture.

Can I use green tomatillo salsa instead?

Absolutely. It’s also traditional, just swap the red salsa for a blended and cooked salsa verde.

Final Thoughts

Huevos al Albañil is more than just breakfast, it’s family, memory, and flavor in every bite. Whether you make it spicy like my dad or mild for your crew, this dish is all about comfort and soul.

If you try this recipe, let me know how it went! Leave a comment below, share your twist, or tag me, I’d love to see your version of this spicy Mexican classic.