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Huevos al Albañil
author
Maricruz Avalos Flores
4
This delicious and super easy to make Mexican breakfast features scrambled eggs with a spicy sauce.
prep
10
minutes
minutes
cook
25
minutes
minutes
total
35
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
8
medium
eggs
▢
1 ½
lb
tomatoes
▢
2
jalapeño peppers
▢
4
chile de árbol peppers
▢
½
small
onion
▢
1
garlic clove
▢
4
Tbsp
olive oil
▢
pepper
(to taste)
▢
salt
(to taste)
Instructions
Heat a comal or cast-iron griddle over high heat until smoky hot.
Roast tomatoes, onions, garlic, and chilies until charred spots appear (read notes).
Add dried chilies, garlic, and one teaspoon of salt to a blender, then pour one cup of water and blend for one minute.
Remove the stem scar of tomatoes using the tip of a knife and add them to the blender.
Add the onions, the remaining chilies, and another cup of water.
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, 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.
Then, stir and cook the eggs until they are fully cooked (about 3 minutes).
Finally, pour over the sauce, add 1 cup of water, and mix well.
Bring to a simmer and allow to cook over medium-low heat for 10 minutes, adjusting with salt if needed.
Serve as suggested below and enjoy right away or store for later.
Notes
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.
Nutrition Information
Calories:
290
kcal
|
Carbohydrates:
9
g
|
Protein:
13
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
327
mg
|
Sodium:
1879
mg
|
Potassium:
574
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
2103
IU
|
Vitamin C:
33
mg
|
Calcium:
74
mg
|
Iron:
2
mg
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