This post is part of a compensated campaign with BUSH’S Cocina LatinaTM and Latina Bloggers Connect but all opinions and the recipe here are my own.
Holiday vacation is my favorite time of year because it means I have time to make a special breakfast every day! This version of huevos al albañil, also known as bricklayer’s eggs, is a popular breakfast dish in Mexico.
The key to what makes huevos al albañil different from other egg dishes is that the eggs are scrambled and mixed with salsa, and cooked together so the salsa fuses with the eggs. They shouldn’t be too soupy when cooked; just wet enough that the salsa keeps everything moist. Whether you prefer to use salsa verde or salsa roja is up to you! The dish is served layered from the bottom up with a fried tortilla, beans, a scrambled egg and salsa mixture and then toppings such as crema mexicana and queso cotija, if desired.
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