Huevos al Albanil (Bricklayer's Eggs)
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- 1 ripe tomato
- 2 chiles serranos
- 1/2 clove garlic
- 2 eggs
- 1/8 teaspoon salt
- 1 1/2 tablespoons oil
- 1/4 onion
Instructions
- In a small saucepan, simmer the tomato and chiles in water to cover for 5 minutes and drain. Peel the tomato and transfer to a blender. Add the chiles and garlic and puree.
- In a bowl, lightly beat the eggs with the salt.
- Heat the oil in a small skillet, add the onion and saute for 2 minutes. Add the eggs and scramble for 40 secods or until soft-cooked. Add the tomato puree and cook over medium heat for 1-2 minutes or until the sauce bubbles.
Note: This recipe serves 1.
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