Huevos Albanil

Huevos Albanil - Bricklayer Eggs

The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.
0 from 0 votes
Course Main Course
Cuisine Mexican
Servings 2 servings

Ingredients
  

  • 2 eggs scrambled
  • 3 tablespoons corn oil
  • 1 Pin of Salt
  • 2 tomatoes
  • 1/2 onion chopped in quarters
  • 2 clove garlic
  • 1/2 cup of refried beans
  • 1/2 cup Cheddar cheese
  • 4 6 inch tortillas
  • 1/2 cup cooked

Instructions
 

  • Beat the eggs slightly. In a frying pan heat oil and add the eggs. Season with salt, to taste. Mix and cooked, remove from the heat. Reserve.Roast the tomatoes, onion, garlic and on the comal and liquefy. Sauté the sauce in a frying pan with a little olive oil and season with salt, to taste. Cook two minutes.Add the eggs. Cook two more minutes. Serve with refried beans, tortillas and cheese collapsed flask.

Video

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Huevos Ahogados

Huevos Ahogados - Drowned Eggs

They are called "drowned eggs" because they are prepared with plenty of broth (caldillo) and / or sauce.The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had drowned. Being the nosey kid I was, I asked what they meant. My great grandmother was from Hidalgo. and was whipping up a batch of spicy tomato salsa to poach eggs. I watched as the salsa boiled in the pan as she carefully broke eggs into the hot mixture. She then explained to me those were the eggs drowning in the salsa. I’ve loved this dish from the first time she served me some…. till now. Make this simple dish for your family.
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Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 2 Servings

Ingredients
  

  • 1 large onion cut into 4 pieces
  • 5 garlic cloves
  • 1 1/4 Cups Chicken Consomme or Knorr Swiss Chicken Seasoning
  • 4 Roma Tomatoes
  • 1 chile de árbol optional
  • 1 serrano chile
  • 1 jalapeno chile optional
  • 2 yellow chiles optional
  • 2 teaspoon black pepper
  • 1 cup the water chile was boiled in
  • 4 eggs
  • 1/2 bunch Cilantro

Instructions
 

  • Boil the tomatoes, onion, and garlic then peel the tomatoes.Liquify the tomatoes, onion, garlic, and 1/2 of the broth in a blender.Heat a saucepan over medium heat the vegetable oil and fry the sauce. Cook for 5 minutes and add the rest of the broth.Add cilantro and season. When it starts to boil, lower the flame. Taste and adjust with salt if needed.Bread the eggs inside the broth, you must add one by one to prevent them from sticking.Cook for 10 minutes with the pot covered. The eggs can be cooked soft or hard. Remove the cilantro and adjust the seasoning as you like.

Video

Notes

We like to make this non-spicy so all the family can enjoy it so feel free to reduce amounts of spicy ingredients.  Serve with refried beans, rice. and tortillas or tortilla chips.
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