Mexican cuisine · Breakfast & Eggs

Higaditos Oaxaqueños

An Oaxacan festive dish of shredded chicken in tomato broth, into which beaten eggs set as soft curds.

Ingredients · for 4 servings

• 600 g boneless chicken thigh
• 1 white onion
• 4 garlic cloves
• 2 bay leaves
• 6 ripe tomatoes
• 1 tsp oregano
• 8 eggs
• 1 bunch cilantro
• 2 limes
• 2 tbsp oil
• Salt, pepper

Instructions

1. Gently simmer the chicken thigh fillet with the halved onion, 2 garlic cloves, the bay leaves and 1 tsp salt in 1.2 L water for 25 min.
2. Remove the meat, let it cool briefly and shred it into fine strands; strain the broth through a sieve and reserve it.
3. Finely puree the tomatoes with the remaining garlic and the oregano, and reduce uncovered in the oil for 8 min., until darker and thick.
4. Pour in 700 ml of the reserved broth, add the shredded meat, let it simmer gently for 10 min. and season generously with salt and pepper.
5. Whisk the eggs thoroughly and pour them in a thin stream into the barely simmering broth over the lowest heat, without stirring – after 3–4 min. they set into soft curds.
6. Gently fold everything together once, sprinkle with chopped cilantro and serve in deep bowls with lime wedges.