Tepita-Style Migas Recipe

This Mexican interpretation of migas is like a bread-egg soup, rather than the Tex-Mex scrambled eggs and tortilla strips.
Ivy Stark of Dos Caminos•

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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Prep Time
15
minutes
Cook Time
50
minutes
Servings
4
servings
This Mexican interpretation of migas is like a bread-egg soup, rather than the Tex-Mex scrambled eggs and tortilla strips.
Total time: 1 hour, 5 minutes
Ingredients
  • 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
Directions
  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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