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.
Recipe courtesy of Ivy Stark and Joanna Pruess
Migas Tepitana: Tepita-Style Migas


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


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.

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.

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.

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.

Recipe courtesy of Ivy Stark and Joanna Pruess

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