Bricklayer’s Eggs

WHY THIS RECIPE WORKS? Huevos al albañil, or bricklayer’s eggs, is a traditional dish of fried eggs that are topped with a spicy tomatillo salsa and served with corn tortillas. For our version, we made a quick roasted tomatillo salsa with fresh chiles and aromatics. Since we wanted our recipe to feed four people, we needed to make eight fried eggs. To do this, we cracked the eggs into small bowls so we could add them to the pan all at once, guaranteeing that they would cook at the same rate. Removing the pan from the heat partway through cooking allowed the eggs to cook through gently in the residual heat. Serve with rice, refried beans, and warmed tortillas.

SERVES: 4

INGREDIENTS:

• 4 ounces tomatillos, husks and stems removed, rinsed well, dried, and quartered
• 1 large poblano chile, stemmed, seeded, and chopped
• ½ small onion, chopped coarse
• 1 jalapeño chile, stemmed and halved
• 5 teaspoons vegetable oil
• 2 garlic cloves, peeled and smashed
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• 1 teaspoon ground coriander
• Salt and pepper
• ¼ cup warm water
• ¼ cup fresh cilantro leaves
• 2 teaspoons lime juice
• 8 large eggs
• 1 tablespoon unsalted butter, cut into 4 pieces and chilled

INSTRUCTIONS:

1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatillos, poblano, onion, jalapeño, 1 tablespoon oil, garlic, oregano, coriander, ¼ teaspoon salt, and ¼ teaspoon pepper together, then spread onto prepared sheet. Broil vegetables until browned, 10 to 12 minutes, stirring occasionally.
2. Transfer broiled vegetables to food processor. Add warm water, cilantro, and lime juice and pulse until coarsely ground, 10 to 15 pulses. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days; reheat in microwave and adjust consistency with extra water as needed before continuing.)
3. Heat remaining 2 teaspoons oil in a 12- or 14-inch nonstick skillet over low heat for 5 minutes. Meanwhile, crack eggs into 2 small bowls (4 eggs per bowl) and season with salt and pepper.
4. Increase heat to medium-high and heat until oil is shimmering. Add butter and quickly swirl to coat the skillet. Working quickly, pour 1 bowl of eggs in 1 side of the skillet and the second bowl of eggs in the other side. Cover and cook for 2 minutes.
5. Remove the skillet from heat and let it stand, covered, for about 2 minutes for runny yolks (white around the edge of the yolk will be barely opaque), about 3 minutes for soft but set yolks, and about 4 minutes for medium-set yolks. Slide eggs onto warm plates and top with sauce. Serve immediately.

TIP:

FRYING EGGS

• While skillet heats, crack eggs into 2 small bowls.
• Working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover skillet and cook for 2 minutes.