Migas Tepitana: Tepita-Style Migas

Name: Migas Tepitana: Tepita-Style Migas
Cuisine: mexican
Ingredients: 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; 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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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.

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

Directions

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.