Migas Tepitana: Tepita-Style Migas

At Dos Caminos, we serve this classic Mexican breakfast like they make them in Mexico City: a bread-egg sopa (or soup), rather than the Tex-Mex version with scrambled eggs and tortillas. This dish is often made as a hangover cure using leftover bread, a reminder of its humble origins. (Migas means "crumbs".) I first tasted migas in Tepito, a blue-collar barrio in the Colonia Morelos section of Mexico City, where there have been open air markets since pre-Hispanic times. There are lines of stalls selling migas to late night owls.

Reprinted with permission from Dos Caminos' Mexican Street Food by Ivy Stark and Joanna Pruess, copyright (C) 2011. Published by Skyhorse Publishing.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD:
LEVEL: --

ingredients

FOR THE BROTH:
  • 2 cloves garlic, sliced
  • 1 white onion, finely diced
  • 1 tablespoon vegetable oil
  • 4 cups chicken stock
  • 1 chipotle meco chile
  • 1 habanero chile
  • 1/2 bunch epazote, chopped
  • Salt and freshly ground black pepper
    FOR THE EGGS:
    • 1 (3-ounce) link Mexican chorizo
    • 2 teaspoons vegetable oil
    • 2 tablespoons diced white onion
    • 1 clove garlic, sliced
    • 1 teaspoon sliced serrano chiles
    • 8 large eggs, for poaching, plus 1 hard-cooked egg, chopped, for garnish
    • 6 (2-inch) pieces torn, day-old or rustic bread, toasted
    • 1 teaspoon chopped epazote
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    1. Make the broth: In a large saucepan, combine the oil, onion, and garlic and sweat over medium heat until translucent. Add the chipotle and habanero chiles and saute for 2 minutes more. Add the chicken stock, bring to a simmer, add the epazote, and simmer for 30 minutes; season to taste with salt and pepper; strain and reserve.
    2. Make the eggs: Saute the chorizo in a small skillet over medium-high heat until browned and separated into small pieces. Remove with a slotted spoon and set aside. Add enough vegetable oil to the skillet to make about 2 teaspoons and heat until hot. Stir in the onions and garlic and saute until soft; add the serrano chiles and chorizo.
    3. Pour the broth into the saucepan and bring to a simmer; drop in the eggs and poach until just set. Add the bread and epazote and simmer for 1 minute more.
    4. In each of 4 soup bowls, serve 2 eggs along with a large ladle of the broth. Garnish with chopped hard cooked egg and serve.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Simply Laura

    Get Cooking Channel on your TV.