Go Back
Karla Zazueta

Huevos al Albañil

A fiery, comforting Mexican breakfast inspired by hardworking hands and family tradition.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • skillet
  • non-stick frying pan
  • strainer

Method
 

Char the Salsa Ingredients
  1. Heat a dry skillet (no oil needed) over medium heat. Add the tomatoes, onion, garlic (with skin on), and chiles de árbol.
  2. Toast the chiles for about 2 minutes, turning frequently so they don’t burn, then remove and set aside.
  3. Continue charring the rest of the vegetables until they’re partly blackened in spots. Remove from the skillet and set aside.
Blend the Salsa
  1. 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
  1. 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
  1. Crack the eggs into a bowl, add ¼ teaspoon salt, and whisk well.
  2. 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
  1. 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.