For me, there are only two options for food when dealing with a hangover: Option 1 is “Carb the Hell Up”, which means bowls and bowls of pasta and entire loaves of bread, which isn’t really a great choice at the moment as I have a wedding dress to fit into in two months. Option 2 is eggs, which can go two ways: Mexican or Indian.
Eggs are a good choice when dealing with the excesses of the night before. They contain cysteine which helps mop up the acetaldehyde which is one of the main culprits in a hangover (wow, I might even sound like I know what I’m talking about!) So scramble some up, have a glass of orange juice, take a multi-vitamin and have a massive bag of plantain chips for desert (er…), then hopefully feel slightly human again.
Indian-spiced Scrambled Eggs
(Adapted from a cookbook called “Low Fat Vegetarian” that seems to have no author name and seems to be from a charity shop in America. I have never been to America. Who knows…?)
- 2tsp olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 3 large tomatoes, chopped
- 1.5 tsp chili powder
- 1/2 tsp ground tumeric
- 1/2 tsp ground cumin
- 3 tbsp chopped coriander
- salt and pepper to taste
- 2 eggs + 1 egg white per person. (Sauce serves 2-3)
- Heat 1tsp of the oil in a large nonstick frying pan over a medium high heat. Add the onion and the garlic and cook until the onion is soft.
- Add the tomatoes, chili powder, cumin, tumeric and one tablespoon of the coriander. Cook for about 8 minutes, stirring occasionally. Transfer sauce into a bowl and keep warm.
- While the sauce is cooking, beat the eggs and egg whites together with a splash of water. Put the frying pan back on the heat and add the other teaspoon of oil.
- Add the eggs to the pan and cook until gently set and then scramble.
- Serve on the eggs toast with the sauce on top. Season with salt and pepper as required. Garnish with the remaining coriander.
n.b. I had already had more bread than necessary so instead of eating it on toast I added a chopped potato whilst frying the onions and garlic and grilled some asparagus, just to mix things up a bit.