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Mexican Scrambled Eggs

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Mexican Scrambled Eggs
  • Prep 5 min
  • Total 15 min
  • Ingredients 9
  • Servings 4
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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.

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

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.

Expert Tips

  • tip 1
    For a sauce that’s less spicy, use jalapeño peppers instead of chile de árbol peppers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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