Huevos al Albañil (Bricklayer's Eggs)
Soft scrambled eggs stirred through a punchy red salsa and served with creamy refried beans for a big Mexican breakfast.
Made with Salsa roja (cooked red salsa) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the refried beans in a small pan over a low heat, adding a splash of water if they are stiff, until steaming hot all the way through. Keep warm.
5 min - 2
Heat the oil in a large non-stick frying pan over a medium heat. Cook the onion and serrano chilli for 4 minutes until soft.
4 min - 3
Pour in your ready made salsa roja (see the base recipe) and simmer for 4 minutes until it thickens and darkens a little.
4 min - 4
Beat the eggs with a pinch of salt and pour them into the salsa. Leave for 20 seconds, then push the eggs gently from the edges to the middle with a spatula.
- 5
Keep folding slowly for 2 to 3 minutes, until the eggs are softly set and streaked red through the sauce. Take off the heat while still a little glossy.
2 min 30 s - 6
Spoon the eggs onto plates with a scoop of beans and slices of avocado. Finish with coriander.
Tips
- Pull the pan off the heat just before the eggs look done. They carry on cooking in the hot salsa.
- The dish is named for the hot, hearty breakfast a bricklayer would want. Use two serrano chillies, or a few drops of hot sauce, to push the heat further.
- If your beans have been in the fridge, loosen them with 2 tbsp water as they warm.
Storing and freezing
Best eaten fresh. Leftover beans and salsa keep 3 days in the fridge, but do not reheat cooked eggs.
Questions
Can I make huevos al albañil without chilli?
Yes. Leave out the serrano and keep the salsa roja to the mild end, using one arbol chilli in the base. The eggs still taste rich and savoury.
What do I serve with it?
Refried beans, sliced avocado and warm corn tortillas or crusty bread are the usual partners. A cup of strong coffee is traditional.
Why are the eggs cooked in the salsa instead of beaten first?
Cooking the eggs in the sauce lets the salsa coat every curd. You get a red marbled scramble with flavour in every forkful rather than eggs with sauce spooned on top.
More made with salsa roja (cooked red salsa)
Entomatadas con Pollo y Crema (Creamy Chicken Tomato Enchiladas)
GFEFNFBurritos Chicos de Frijol y Papa (Bean and Potato Mini Burritos)
DFEFNFCamarones en Salsa Roja (Prawns in Red Chilli Salsa)
GFDFEFEmpanadas de Atun con Salsa Roja (Tuna Empanadas)
NFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.