At Dos Caminos in NYC, chef Ivy Stark serves this classic Mexican breakfast like they make it 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 — migas means “crumbs” — a reminder of its humble origins. Stark 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 also lines at stalls selling migas late at night — for those who can’t wait ’til morning.
For the Broth
- 2 cloves garlic, sliced
- 1 white onion, diced
- 1 tablespoon vegetable oil
- 4 cups chicken stock
- 1 chipotle meco chile
- 1 habanero chile
- 1/2 bunch epazote, chopped
For the Eggs
- 1 3-ounce link Mexican chorizo
- 2 teaspoons vegetable oil
- 2 tablespoons diced white onion
- 1 teaspoon sliced serrano chiles
- 8 large eggs for poaching, plus 1 hard-cooked egg; chopped for ganrish
- 6 2-inch pieces torn; day-old or rustic bread, toasted
- 1 teaspoon chopped epazote
To 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 sauté 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.
To Make the Eggs
- Sauté 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 sauté 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.