Name: Tepita-Style Migas (Migas Tepitana)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 white onion, finely diced; 1 tablespoon vegetable oil; 2 cloves garlic, sliced; 2 teaspoons vegetable oil; 1 teaspoon sliced serrano chiles; 1 clove garlic, sliced; 2 tablespoons diced white onion; 1 chipotle meco chile; 4 cups chicken stock; 1 habanero chile; 1 teaspoon chopped epazote; 8 large eggs, for poaching, plus 1 hardcooked egg, chopped, for garnish; 6 (2-inch) pieces torn day-old or rustic bread, toasted; 1 (3-ounce) link Mexican chorizo; Salt and freshly ground black pepper; ½ bunch epazote, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

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 s