You all know the feeling. Slight nausea, banging headache, utter dehydration and, on some occasions, it even feels like every muscle in your body aches. Yes, it’s the dreaded hangover.
This recipe is my adaptation of Milton Crawford’s ‘Shakshuka’, from his brilliant ‘THE HUNGOVER COOKBOOK’, which my wonderful friend Rachel Ferguson bought for me one year for my birthday (go buy it, it’s amazing: http://www.miltoncrawford.com/).
Many of my hangovers start with an almost urgent requirement for paracetamol and a glass of cold water, followed by an extended period in bed waiting for the water and pain-killers to take effect. Then, once in a more ‘normal’ state, the next quest is for FOOD. During a hangover, the need for food is usually more pressing compared to the need for food on a usual day, especially as perhaps you may have skipped dinner the night before (after all, ‘eating is cheating’). Therefore, something relatively easy, tasty, filling and nutritious is needed, which will give you the kick-start you need to this rather grim day.
If you’re planning a big night out, check you have all the ingredients ‘in’ first (as to avoid any unexpected, disorientated trips to Tesco in your ‘onesie’). This recipe takes about 30 mins from start to finish, and serves 2 starving people, or 4 hungry people.
What you need:
- a good glug of olive oil
- 1/2 onion, diced
- 6 cherry tomatoes, chopped into small chunks
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp smoked hot paprika
- 1 tsp of crushed chilli flakes
- 1 400g tin chopped tomatoes
- 4 free-range eggs
- 2 white baguettes
- 4 thick slices of smoked back-bacon
- a squeeze of tomato ketchup
- small handful of flat-leaf parsley, to serve
What to do:
- Switch the oven on to 180* / fan-assisted 160*.
- Heat some of the oil in a small frying pan and gently fry the bacon on each side, until crisp and golden, set aside on some kitchen paper to absorb any excess fat.
- In a larger frying pan, heat the oil on a medium heat and cook the onion until it has softened and turned slightly golden (about 5 minutes).
- Add the bay leaves, cherry tomatoes and garlic and keep stirring for a further 1 minute.
- Add the cumin, paprika, and crushed chilli, continue stirring for about another minute.
- Stir in the tinned tomatoes and a generous squeeze of tomato ketchup, season with salt and pepper, leave to simmer on a low heat for about 6 minutes, stirring occasionally.
- Place the baguettes on the middle shelf in the oven, to warm through.
- When the sauce has thickened, make 4 small holes in the sauce using a spatula, and break an egg into each hole.
- Then transfer the frying pan to a low-medium heated grill for 3-4 minutes, check them regularly – as the aim is for the egg yolks to stay runny.
- Remove the baguettes from the oven, and slice diagonally on a chopping board, place the previously cooked bacon onto the board, ready to serve.
- Once the eggs are ready, take the frying pan to the table to serve (on a heatproof mat or I use oven gloves). Garnish with salt, pepper and a generous sprinkle of the chopped parsley.
- Each hungover guest should pile their plates with some bacon, at least one egg, a generous spoonful of the spiced tomato sauce, and have plenty of bread to mop it all up with.
- Voilà, breakfast is served…. Happy hangovers, folks. xxx