Huevos al Albañil
A fiery, comforting Mexican breakfast inspired by hardworking hands and family tradition.
Equipment
- skillet
- non-stick frying pan
- strainer
Ingredients
For the Árbol Chile Salsa
- 4 medium Roma tomatoes
- 1 small white onion quartered
- 2 garlic cloves
- 8 árbol chillies stem off
- 1 teaspoon salt
- 2 tablespoon vegetable oil
- ½ cup water
For the Eggs
- 4-6 eggs
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
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.
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.
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.
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.
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.
Notes
- add less árbol chiles, if you want the salsa to be less spicy.
- Use serrano or jalapeño chillis for a milder salsa.
- make a salsa verde for a different type of Huevos al Albañil.