
Huevos al Albañil (Builder's Eggs in Green Salsa)
Eggs in tomatillo green salsa with cactus and beans, the Mexican worker's breakfast.
About this recipe
Huevos al albañil are the 'worker's eggs' of Mexico: eggs cooked directly in tomatillo green salsa with cactus and beans, a hearty and economical breakfast that keeps you going all day.
History & Origin
Huevos al albañil is a dish that carries work in its name: it was named in honour of the albañiles, the construction workers who in 20th-century Mexico arrived at the fondas of city centres to eat a hearty breakfast before long days of intense physical labour. A breakfast that needed to be economical, nutritious and substantial enough to last several hours of effort under the sun. The name 'al albañil' follows the Mexican tradition of naming dishes after the occupation of those who ate or prepared them, a custom that has given such expressive names as 'tacos de canasta' (from those who transport them in wicker baskets), 'mole de olla' (prepared in a clay pot) or 'huevos tirados' (for the informal way of preparing them). It should also be noted that the word 'albañil' in popular Mexican speech can carry connotations of something made in a rough-and-ready but effective manner, and in this sense the green salsa with cactus is exactly that: simple, direct and absolutely satisfying. The combination of eggs with green salsa and cactus is one of the happiest in popular Mexican cuisine, as the three ingredients complement each other perfectly: the acidity of the tomatillo contrasts with the richness of the egg, and the cactus provides a mucilaginous texture that thickens the salsa and a slight vegetal acidity that refreshes the whole. Refried beans, served alongside or mixed into the plate, complete the protein and fibre content to make this breakfast a complete meal. Huevos al albañil are close cousins of huevos rancheros (with red salsa) and huevos divorciados (with both red and green salsa at once). The key difference is that in huevos al albañil the eggs are cooked inside the simmering green salsa, absorbing its flavour and creating a more integrated mixture than when served separately. Today this dish remains a staple at fondas, comedores and markets throughout central Mexico, where it is served with hot corn tortillas at an affordable price for all pockets.
Estimated cost
£4.50
Total cost
£1.13
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
310
Calories
18g
Protein
22g
Carbohydrates
16g
Fat
5g
Fibre
540mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the diced cactus paddle in salted water with a bay leaf for 10 minutes. Rinse well under cold water to remove the slime. Set aside.

💡 Rinsing the cooked cactus well removes the mucilage that can make the salsa slimy.
- 2
Make the green salsa: blend the raw tomatillos with the serrano chillies, garlic, onion and coriander with a little water. Strain if preferred.

- 3
Heat the oil in a frying pan or casserole over medium-high heat. Fry the green salsa for 5 minutes, stirring, until it changes colour and thickens.

- 4
Add the drained cooked cactus. Mix and cook for a further 3 minutes. Season with salt.

- 5
Make small wells in the salsa and crack one egg into each well. Cover the pan and cook over low-medium heat until the whites are set but the yolks are still runny (4–5 minutes).

💡 The runny yolks mix into the salsa and are the best part.
- 6
Serve alongside hot refried beans and corn tortillas. Garnish with freshly chopped coriander.

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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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