Huevos al Albañil | Mexican Scrambled Eggs with Salsa | Kitchenstagram
Huevos al Albañil or Mexican Scrambled Eggs with Salsa is a classic Mexican breakfast that beautifully blends simplicity and flavour. This hearty dish features soft scrambled eggs simmered in a rich, homemade salsa- either red or green-creating a comforting and satisfying meal that’s ready in minutes. Its name, which translates to “bricklayer’s eggs,” comes from the idea that Mexican construction workers, or Albañil, would prepare quick, filling meals using fresh, affordable ingredients right at their job sites.
Perfect for busy mornings or lazy weekends, Huevos al Albañil captures the essence of Mexican home cooking- fast, flavourful and made with love. This dish showcases how a few everyday ingredients like tomatoes, chilies and onions can transform ordinary eggs into something deeply delicious. The salsa brings a bright, spicy kick that perfectly complements the soft, creamy eggs.
This breakfast is not only quick and nourishing but also deeply comforting- especially after a long night out. In Mexico, it’s known as a favourite anti-cruda meal, ideal for reviving energy, and spirit after a bit too much mezcal. You can make it as mild or as fiery as you like, adjusting the heat of salsa to your taste.
This dish is versatile enough for any morning, whether you use a tangy green tomato salsa or bold red version, Huevos al Albañil always delivers a satisfying bite of Mexican tradition. It’s the kind of simple yet soulful recipe that reminds you why Mexican breakfasts are celebrated around the world, for their heart, flavour and the joy they bring to the table.
Serving Suggestions:
Serve Huevos al Albañil with soft tortillas, a side of beans and your favourite morning drink for a true Mexican style breakfast. Add fresh like diced onions, tomatoes, serrano peppers or cilantro to enhance the homemade, comforting flavours.
Storage Tips:
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze in portions and reheat when ready to enjoy. To reheat, warm the eggs and salsa in a skillet over medium heat for a few minutes, stirring occasionally. Add a little water if it looks dry. Alternatively, reheat in a microwave-safe bowl in short bursts, stirring between each, until evenly heated through.
Ingredients
2 nos. Egg
1 no. Tomato
1 no. Onion
1 no. Serrano Pepper
1 no. Garlic Clove
2 nos. Red Pepper
Salt to taste
1 tbsp Oil
Fresh Cilantro, for topping
Chopped Tomato, for topping
Chopped Serrano Peppers, for topping
Preparation
- Step 1: Heat a skillet and place the tomato, onion, garlic clove, serrano pepper and red pepper on the skillet. Toast them on low heat until they are partly charred. Turn off the heat and set aside.
- Step 2: Place everything in a blender with water and blend until smooth. In a bowl break the eggs and add a pinch of salt and whisk.
- Step 3: In a bowl break the eggs and add a pinch of salt and whisk.
- Step 3: Heat the skillet again and add oil. Add the beaten eggs and cook for few seconds on low heat. Then add the salsa mixture, bring to a simmer and cook for 8-10 minutes. Turn off the heat.
- Step 4: Serve right away with warm tortillas, garnished with chopped tomatoes, serrano peppers and cilantro. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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