Shakshuka – Hangover Cure

i’ve come to terms with the fact that i’m probably not a wild thing anymore… as in: i’m not a party goer anymore. those times feel long over. nowadays, i much prefer a godly sleeping time and my bed to a night at a bar or club. the sunrise is something i enjoy seeing on my way to work – not on my way home from the club. socializing has become a more ‘civil’ affair, one which doesn’t necessarily include drinking various cocktails. but there is one thing i duly miss about my wilder days (or nights). and that’s the morning after. ahem.

i hear you snigger and say “yeah right, that’s just what i do not miss about going out, at all!”. the hangovers, the splitting headaches, the the dark under eye circles, the pale skin, the messy and grubby (from dancing, urgh) hair and the stinky clothes. let alone some potential regrets about last nights texts or things that you said. yeah, i get it. but just think about the hangover breakfasts! aren’t they marvelous? my fondest breakfast memories are built on hangovers, if you want to know.
on one particular occasion that i remember, we went out until the wee hours. the sun was almost already rising. we went home to sleep – near comatose – until well into the afternoon. when we woke up, we desperately needed some liquid (that wasn’t a “drink”) and a bite or too of something savoury, salty. so we made our way into the city with our sunglasses on our noses and stumbled into the first shady pub there was and ordered the best burger and fries. succulent burger, lots of mayo.
equally satisfying a hangover cure would be this shakshuka: baked eggs in a fiery tomato sauce, that you eat with lots and lots of good, fresh bread. since i’m not going out, like, regularly enough at least for it to be a thing, i’m officially installing these as a “not hungover but all the same happy”breakfast, instead.
shakshuka
ingredients:

1 tsp. cumin, ground
1 tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 peperoncino (mild), finely chopped
3 tbsp. tomato paste
1 can tomatoes, chopped
1 cup of vegetable stock (optional)
1 tsp. harissa
1 bunch parsley, stems and leaves separately chopped
1 red pepper, sliced into 6 rings
some cilantro (optional)
6 eggs
salt, pepper
directions:

toast the cumin in an oven proof pan (i.e without plastic handles) until fragrant. add the oil and sweat the onion in it. add the garlic, peperoncino and tomato paste and fry for a minute or so. add the tomato from the can together with their juices (note: you might have to add some more water / vegetable stock at a later stage, depending on the amounts of liquid in your tomatoes). add the harissa and parsley stems. season with salt and pepper. then let cook for about 45 minutes, until the sauce has seasonably reduced. place the pepper rings – that will act as ‘bowls’ to hold the eggs together, sort of – into the sauce. crack the eggs one after another and drop them into the pepper rings (it doesn’t matter if it doesn’t work 100% – it’s not a science). season the eggs with salt. now place the whole pan in the oven at 200 c / 380 f for about 10 mintues or a little more, until the egg whites are solid and the yolks are still runny. sprinkle with the left over parsley leaves and serve with fresh bread.

You May Also Like