Huevos al Albañil literally means “bricklayer’s eggs”, but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool mornings call for hearty, spicey fare.
- 1 pound tomatillos, husked
- 1 medium white onion, peeled and quartered
- 4 large garlic cloves, peeled
- 4 fresh serrano chiles, or to taste
- 1/2 cup fresh cilantro leaves
- 4 tablespoons vegetable oil, divided
- 8 eggs
- salt to taste
In a large saucepan, place tomatillos, onion, garlic, chile and water to cover. Bring to a boil and cook until the tomatillos are just soft. Place in a blender with the cilantro and puree until smooth.
In a saucepan, heat 2 tablespoons of the vegetable oil, add the pureed sauce, and cook over medium heat 15-20 minutes. Add salt to taste.
Heat the remaining oil in a large skillet. Beat the eggs with salt to taste and pour into the skillet. Cook the eggs until set, then turn and cook on the other side. Use a spatula to break the eggs into pieces. Pour the sauce over the eggs and continue cooking for another 10 minutes.
Serve immediately with plenty of warm tortillas.