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Mexican Scrambled Eggs

  • Prep 5 min
  • Total 15 min
  • Ingredients 9
  • Servings 4
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Ingredients

1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
2
garlic cloves
2
tablespoons chopped White onion
2-3 chile de árbol peppers
Salt, to taste
2
teaspoons olive oil
8
eggs
1
can (16 oz) Old El Paso™ refried beans
Queso fresco, as garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315.1
% Daily Value
Total Fat
14.2g
22%
Saturated Fat
4.4g
22%
Cholesterol
372mg
124%
Sodium
1314.7mg
55%
Total Carbohydrate
25.7g
9%
Dietary Fiber
6.0g
24%
Sugars
5.9g
Protein
18.6g
% Daily Value*:
Vitamin C
31.20%
31%
Calcium
8.10%
8%
Iron
19.60%
20%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

For a sauce that’s less spicy, use jalapeño peppers instead of chile de árbol peppers.

Directions

  • 1 In a blender, process tomatoes, garlic, onions, chile de árbol and salt. Transfer to a frying pan and cook for 5 minutes.
  • 2 Heat the oil in a nonstick frying pan. Beat the eggs and add to frying pan with oil. Scramble the eggs but don’t over cook them.
  • 3 Heat the refried beans.
  • 4 Pour the sauce over the eggs and stir in, then cook for 1-2 minutes.
  • 5 Serve immediately with a side of refried beans, queso fresco and tortillas.

Huevos al albañil is a recipe for scrambled eggs with peppers and it is very popular in Mexico. This dish can be made very quickly and it is very satisfying. You can use whatever sauce you like but I recommend a salsa roja made with chile de árbol peppers and roasted tomatoes because it has a smoky flavor and it’s slightly sweet to complement the eggs perfectly.

Rate and Comment

Silvia Martinez Silvia Martinez
September 20, 2016

Huevos al albañil is a recipe for scrambled eggs with peppers and it is very popular in Mexico. This dish can be made very quickly and it is very satisfying. You can use whatever sauce you like but I recommend a salsa roja made with chile de árbol peppers and roasted tomatoes because it has a smoky flavor and it’s slightly sweet to complement the eggs perfectly.