Huevos Bulla Recipe

Temper and whisk

Crack the eggs into a medium bowl. Add the milk, sea salt and black pepper. Whisk vigorously until the mixture is uniform and slightly frothy. Set aside.

Melt 1 tablespoon of the butter in a nonstick skillet over medium-low heat until it foams. Pour in the egg mixture and cook slowly, stirring gently and continuously with a silicone spatula, scraping the bottom and sides so curds form evenly. Cook until eggs are just set but still glossy and slightly loose (soft scramble) — about 6–8 minutes. Remove from heat; residual heat will finish them while you prepare toppings.

While the eggs cook, warm a separate medium sauté pan over medium heat. Add the olive oil and the remaining 1 tablespoon butter. When the fat shimmers, add the diced onion and cook, stirring, until translucent and beginning to brown at the edges, about 5 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced poblano (or green chile) and continue to cook 2–3 minutes until softened.

Add the diced tomato, smoked paprika and ground cumin. Cook until the tomato breaks down slightly and the mixture is saucy, about 3–4 minutes. Taste and adjust salt if needed. Reduce heat to low and keep the sofrito warm.

Transfer the warm sofrito to the skillet with the soft-scrambled eggs (or spoon the eggs into the pan with the sofrito) and gently fold to combine, keeping the eggs tender. Warm together 1 minute so flavors meld; do not overcook.

Spoon the huevos bulla onto a serving dish or divide among 4 shallow plates. Sprinkle the crumbled queso fresco evenly over the top, followed by chopped cilantro and sliced green onions.

Offer lime wedges and hot sauce at the table. Serve immediately with torn corn tortillas or toasted bread for scooping.