Huevos al Albañil with Queso Fresco and Charred Tomato Salsa

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Poached eggs served over a smoky charred tomato salsa, topped with crumbled queso fresco and fresh herbs for a classic Mexican breakfast plate. This Mexican-inspired recipe, ready in about 25 minutes, combines large ripe tomatoes, white onion, quartered, jalapeño pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium large ripe tomatoes
• 1 small white onion, quartered
• 1 medium jalapeño pepper
• 1 tbsp olive oil
• 2 garlic cloves
• 2 tbsp fresh cilantro, chopped
• 4 large eggs
• 1/2 cup queso fresco, crumbled
• 1 tsp salt
• 1/2 tsp black pepper
• for serving fresh lime wedges

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Instructions

1. Step 1: Preheat a dry cast iron skillet over medium-high heat. Place 4 medium ripe tomatoes, 1 small quartered white onion, and 1 medium jalapeño pepper in the skillet. Char, turning occasionally, for about 8 minutes until blackened on all sides.
2. Step 2: Transfer the charred vegetables to a blender. Add 1 tbsp olive oil, 2 cloves garlic, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth but still slightly chunky.
3. Step 3: Pour the salsa into a medium skillet and heat over medium until warm and bubbling, about 3 minutes. Reduce heat to low.
4. Step 4: Poach 4 large eggs in gently simmering water for 3-4 minutes until whites are set but yolks remain runny.
5. Step 5: Spoon the warm salsa onto serving plates, carefully place the poached eggs on top, and sprinkle 1/2 cup crumbled queso fresco and 2 tbsp chopped fresh cilantro over the eggs.
6. Step 6: Serve immediately with fresh lime wedges for squeezing over the dish.