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.

Photo: Migas Tepitana: Tepita-Style Migas

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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
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    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.

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