Mexican cuisine · Breakfast & Eggs

Huevos Albañil

The bricklayer's breakfast: scrambled eggs folded into a fiery salsa of chile de árbol and tomato.

Ingredients · for 2 servings

• 4 eggs
• 5 tomatoes
• 6 dried chile de árbol peppers
• 1 white onion
• 2 cloves garlic
• 2 tbsp olive oil
• 4 corn tortillas
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Remove the stems from the chile de árbol and toast them in a dry pan over medium heat for 30–40 sec, until they darken and smell sharp; remove immediately so they don't turn bitter.
2. In the same pan, roast the tomatoes with the unpeeled garlic and the halved onion for 8–10 min, turning, until the skins blister black.
3. Blend the roasted vegetables and chilies with 1 tsp salt and 50 ml water into a coarse, flecked salsa.
4. Heat the olive oil in a nonstick pan, add the salsa and simmer over medium heat for 5 min, until it thickens and the oil separates at the edge.
5. Whisk the eggs, season with salt and pepper and pour into the hot salsa; stir slowly with a wooden spoon for 2–3 min, until large soft curds form and the eggs have just set.
6. Sprinkle with chopped cilantro and serve hot from the pan with the briefly warmed corn tortillas.