The ultimate hangover breakfast
This easy recipe for a Tex-Mex classic combines eggs and carbs to perk you up after a night of too much alcohol
This dish is perfect, whether you’re just in the mood for a filling breakfast or you over-imbibed the night before and you’re wondering how to make it through the day.
What’s more, there’s actual science behind the reputed power of eggs at taming the after-effects of a night of boozing. Specifically, an amino acid in eggs helps break down acetaldehyde, which is thought to be one of the causes of hangovers. Then again, it may be just the comforting hug of a breakfast of carbs, eggs and heat that does the trick.
Ingredients (makes 6 serving)
6 fresh (15cm) flour tortillas
1 pint pico de gallo
1 tablespoon vegetable oil
¼ cup diced white onion
¼ cup diced red onion
¼ cup diced red bell pepper
¼ cup diced poblano peppers (or other mildly spicy chili)
8 large eggs
½ tsp fine salt
¼ tsp freshly ground black pepper
½ cup shredded cheddar cheese
½ cup crumbled cotija cheese (or feta if you can’t find it)
2 cups lightly crushed tortilla chips
flesh of 2 ripe avocados, thinly sliced
fresh coriander, for garnish (optional)
1 Heat a large cast-iron or non-stick frying pan over a medium heat. Add 3 tortillas, turning until warm and slightly browned on both sides, 1 to 2 minutes. Stack the warmed tortillas on a large sheet of aluminium foil. Repeat with the remaining tortillas, adding them to the stack. Lightly cover the tortillas with more foil to keep warm.
2 Drain the pico de gallo in a colander and discard the liquid.
3 In the frying pan over medium heat, add the oil and heat until shimmering. Add the red and white onions, and bell and poblano peppers and cook, stirring, until softened, about 3 minutes. Reduce the heat to low.
4 Crack the eggs into a large bowl, season with salt and pepper and whisk until smooth. Add the eggs to the pan and allow to cook, stirring occasionally. 5 When eggs are partially set, add half of the drained pico de gallo and stir gently for about 2 minutes. 6 When the eggs are almost firm but still moist, about another 2 minutes, add the cheddar. Stir until the cheese melts and is incorporated, about 2 minutes.
7 Cover the pan and remove the eggs from the heat.
8 To serve, place the eggs in warm serving dish. Top with remaining pico de gallo, cotija cheese, chips, avocado and coriander, if using. Serve with the warmed tortillas.