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 teaspoon salt
- 5 tablespoon vegetable oil
- ½ cup water
- 1 teaspoon 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 tablespoon 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.