Once upon a time there was slacker-mom-cum-freelance-writer who couldn’t quite get herself in gear one morning after the night before. Faced with parenting a precocious child and energetic dog for an entire day, she needed spice and grease and fast! You know what she needed. A hangover breakfast!
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She couldn’t face a hair of the dog, nor could she stomach the thought of any dairy products. Her dreams of a hangover breakfast were quickly becoming just that. Suddenly, the solution to this most disconcerting dilemma appeared before her as her eyes eventually focused upon the cover of Nigella’s latest cookbook: Nigellissima.
Baked Eggs in Purgatory
In it she found the very tonic to cure her malady: baked eggs in purgatory. It seemed apt as purgatory was the exact place where this slacker-mom-cum-freelance-writer (whom we shall simply refer to as the heroine from now on), felt she was trapped. Surely Nigella’s eggs would be just the thing to transform a gruesome looking morning.
Our heroine could recall from some distant part of brain that the yolk of an egg was good for curing a hangover. In exactly what way, she had no idea, but that matters not. The heroine had a plan. One that involved the Domestic Goddess! And was quite possibly medicinal.
Best hangover breakfast
Dear reader, you have no idea how a whiff of the garlic and chilies frying contentedly in mini cast iron skillet (that she nicked off her brother years ago) sent her spirits soaring. Oh how it did! This was turning out to be the best hangover breakfast in history.
She mustered up enough courage to tip in a small can of tomatoes (San Marzano for best results), and threw down some salt and freshly grated parmesan cheese before cracking an egg (free range if you must know) into the mixture. Though it was pretty, gurgling away, she covered the pan with a lid and dragged herself to the kettle to brew up a cuppa.
Two agonizing minutes later, our heroine had not only a mug of high test tea, but a spicy, savoury meal she could stomach, and was a better mother for it. The End. Oh, wait, you probably want the exact recipe don’t you? I’d never leave a soldier behind. See below.
Italian baked eggs recipe
1 tablespoon olive oil
1/2 teaspoon dried chilies
1 clove of garlic crushed
1 large egg
1 small can of San Marzano tomatoes (or half a large one)
2 tablespoons freshly grated parmesan cheese
salt and pepper to taste
How to make it
- Set a frying pan on low to medium heat on your stove.
- Add the olive oil, chilies and garlic. Fry for 30 seconds to a minute.
- Tip in the can of tomatoes. If they’re hole, crush them with a fork against the side of the pan. Add approximately a 1/4 teaspoon of salt and stir ingredients together.
- Once the tomatoes have started simmering, crack an egg into the pan. Lower the heat to simmer and cover with a lid for two minutes.
- Eggs should be cooked after this time. If not, give them another minute. Sprinkle the parmesan cheese over the dish (or if you’re going for something more Shakshuka-ish or Mexican, you could use crumbled feta or queso instead. Salt and pepper to taste.
P.S. It’s worth toasting a slice or two of sourdough bread to go with it. Be fancy and slice the bread into long wedges. No need to slather on butter. You’ll be dipping said bread into the savoury tomato sauce and eggy yolk.
P.P.S. If you’re facing young children or children of any sort, really, you’ll want to have the world’s largest caffeinated beverage to pair with the eggs. You don’t want to eat or drink too much though. Go gentle on your stomach so you can enjoy a greasy lunch in a few hours.
STILL FEELING LOUSY? GIVE THESE RECIPES A GO:
Have you ever tried eggs in purgatory? What are your tried and true hangover cures?