Tepita-Style Migas Recipe

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.

Tepita-Style Migas Recipe
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  • 2 cloves garlic
  • 1 white onion
  • 1 tablespoon vegetable oil
  • 4 cups chicken stock
  • 1 chipotle meco chile
  • 1 habanero chile
  • 1/2 bunch epazote
  • 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
  • 6 2-inch pieces torn; day-old or rustic bread
  • 1 teaspoon chopped epazote
  1. 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.
  2. 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.
  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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