One of the most commonly known Mexican breakfast recipes is that of huevos rancheros and I’ve share that recipe with you before. But one that you may not have heard about, yet you should, is Huevos de Albañil. Simply put, Huevos de Albañil, is a fried egg in a delicious tomatillo salsa. The name of this dish translates to Bricklayer Eggs, because the stories say that this recipe was very common amongst construction workers. I still don’t know how it hasn’t made it into mainstream Mexican food because we definitely eat this in most traditional Mexican households and I want to share it with you.
The two most important ingredients in this dish is the tomatillo salsa and the eggs. I am using a simple tomatillo salsa that because I don’t want to over power the eggs. It simply has tomatillos, chiles puya, garlic, and salt (Salsa Roja). Keep in mined that the salsa used for this recipe will vary from family to family, I am just showing you my family’s favorite way to make it. For the eggs, I am making sure to use organic fresh eggs, I really find a difference in flavor, and I'm simply adding chopped onion. Like most of my recipes, I am using simple ingredients that are fresh and allowing them to all play a part, together, on the plate.
This recipe is simple, rustic, very traditional, and it won’t leave you hungry.
6 tomatillos (12 if small)
7 puya chiles
1 clove of garlic
2 teaspoons salt
2 cups salsa roja
1/4 onion, chopped
4 tablespoons corn oil
1 teaspoon salt
Queso fresco (to taste)
Huevos de Albañil (Brick Layer Eggs)
- Remove husks from tomatillos and wash to get rid of sticky film.
- Boil about 1 quart of water, add tomatillos, and dried chiles.
- Once tomatillos are cooked through (7-10mins) remove from heat. Chiles will be hydrated enough by this time also.
- Place the chiles and tomatillos in blender, add salt and garlic. Blend until smoothy by do not liquify. (keep in blender)
- In a deep pan, add 2 tablespoons of corn oil and the salsa that we just made. Turn the heat to medium and stir until it’s all incorporated, about 5 minutes.
- In a bowl, crack your eggs, add the chopped onion, salt, and whisk lightly with a fork.
- In a different pan, add 2 tablespoon of corn oil and bring to medium heat.
- Carefully, add a spoon full of egg the mix into the oil. Let it cook for approximately 30 seconds until the egg gets fluffy and a little golden. Flip and cook on the other side.
- Remove egg from the pan and place on a paper napkin to remove any excess oil.
- Lastly, add the cooked egg into the salsa and cook for about 1 minute. Just to add the flavor of the salsa to the egg.