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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