This Migas Tepitana: Tepita-Style Migas is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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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 saute 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.
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Make the eggs: Saute 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 saute until soft; add the serrano chiles and chorizo.
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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.
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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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Frequently Asked Questions
Yes, this Migas Tepitana: Tepita-Style Migas recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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