Eggs In Green Salsa: Huevos Al Albañil

articles Food & Cuisine Recipes

Karen Hursh Graber

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.

Serves 4.

Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2008
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *