Huevos al Albañil (Mexican scrambled eggs with salsa)

Huevos al albañil is a tasteful, hearty, and delicious Mexican breakfast made of scrambled eggs simmered in a chunky salsa. A quick and easy recipe made with fresh ingredients and perfect for any day of the week.

this recipe

What are huevos al albañil?

Huevos al albañil is a comforting, quick, and delicious breakfast dish made of scrambled eggs simmered in homemade salsa.

The recipe takes its name from the construction workers (albañiles, in Spanish) that are known for making quick and easy meals right at their workplace, one of those recipes is indeed this one.

Because the recipe really takes just a little time to throw together and it comes out delicious, is the perfect breakfast for those busy mornings. Especially if you make the salsa ahead.

About the salsa

For traditional and authentic huevos al albañil you can mix in any type of salsa you prefer, from green salsa to red salsa, chunky, smooth, really anything you can make quick and easy.

For me, the salsa should be chunky and as “rustic” as possible, just the way albañiles do with the utensils they have on hand. They can even make it by smashing the salsa ingredients with the bottom of a plastic glass, really.

So, forget about store-bought salsa, you wanna go with fresh ingredients like tomatoes, chilies (fresh and dried, whatever you have on hand), onions, and garlic.

You can use either a molcajete or your blender, and trust me on this: roast the ingredients because this way you’ll have lots of flavor without needing many spices.

You can also use other types of salsas to make the recipe, especially if you have them ready and sitting in your fridge for a couple of days.

In my opinion, leftover salsas are the best for this recipe! Here are some homemade salsas you can try for this recipe too:

• Chile de arbol salsa.
• Tomatillo green salsa.
• Guajillo sauce.

The Step by Step Recipe

Heat a comal or cast-iron griddle over high heat until smoky hot. Roast tomatoes, onions, garlic, and chilies until charred spots appear.

Dried chilies will roast fast, so place those last and remove them as soon as they are ready to prevent them from burning and turning bitter.

Add dried chilies, garlic, and one tablespoon of salt to a blender, then pour one cup of water and blend for one minute.

Now, remove the stem scar of tomatoes using the tip of a knife and add them to the blender. Add also the onions and remaining chilies. Blend in 2-3 seconds intervals until you will have a chunky sauce. Set aside.

Crack the eggs in a bowl, season with salt and pepper to taste, and beat them with a fork until nicely combined.

Heat the olive oil in a large pan over medium heat. Add the eggs and let them sit for about 15 seconds without stirring.

Now, stir and cook the eggs until they are fully cooked (about 3 minutes).

Finally, pour over the sauce, add half a cup of water, and mix well. Bring to a simmer and allow to cook over medium-low heat from 5 to 10 minutes so the flavors combine together.

Serve as suggested below and enjoy right away or store for later.

Serving Suggestions

For an authentic Mexican food experience, serve huevos al albañil with warm tortillas (corn or flour doesn’t matter), de la olla beans, chopped onions, and café de olla for drinking, or your favorite breakfast beverage.

I like to serve this recipe in a less-traditional way, so I fry some corn tortillas until slightly crispy, then I spread some frijoles refritos (refried beans), add the scrambled eggs, and then top with onions, avocado slices, and queso fresco.

However you decide to serve this recipe, make sure to make enough because you will see how delicious is and surely ask for seconds!

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