One tequila, two tequila...

I have a bittersweet relationship with hangovers.  Granted, they are often not quite as enjoyable as the preceding night; but along with pounding headache, dry eyes and - if you're me - the feeling that you may be about to expire, you are given carte blanche to eat whatever you choose in vast quantities.  This is handy, when often what you are craving is the sweetest, fattiest or most heart attack-provoking morsel imaginable.  I have always enjoyed taking full advantage of this guilt-free eating, and, when I lived in Glasgow, insisted that the only thing to cure my poisoning was a visit to Gregg's (conveniently visible from my kitchen window).  A combination of my attempts to cast the hangover breakfast net more broadly and the relative sparsity of Gregg's outlets in London led me to discover the following delight which is, hands down, the perfect comfort eating for when you are in the fragile way.

Huevos rancheros particularly appealed to me since I am a huge fan of anything Mexican.  Translating as 'ranch-style eggs', this was an often eaten mid-morning snack on Mexican ranches after the introduction of chickens (hence eggs) by the Spanish.  This dish also covers the essential hangover-curing components of carbs, cheese and eggs so is perfect for the morning after the night of one-too-many tequilas.  I am also a firm advocate that anything tastes better when it is to be eaten with your hands, as this is.
Arguably the perfect way to eat this is with a cold Mexican beer, and depending how bad the hangover is, you may want to so just that.

For 4 delicate friends...

1 onion, finely sliced
2 cloves of garlic
2 red peppers, seeds dicarded and finely sliced
1-2 red chillies, finely sliced
2 bay leaves
2 tins of chopped tomatoes
2 large red or yellow tomatoes, sliced
Salt, pepper and sugar to taste
6 - 8 large free range eggs
8 tortillas
Some cheddar cheese

Start by cooking the onions, garlic, peppers, chilies and bay leaves in a large pan with a couple of tablespoons of olive oil.  Cook slowly for 15 minutes until softened.  Pour in the tomatoes, bring the whole lot to the boil.  At this point add plenty of salt and pepper, and a couple of teaspoons of sugar to sweeten up the tomatoes.  Simmer for 5 minutes until there's a thick stew consistency.  Have a taste and adjust the seasoning however you like.  You could do all this the night before if you're pre-empting a boozy night and don't want to risk being near sharp objects the next morning.

Next, lay your sliced tomatoes on top of the mixture, then use a spoon to make small wells on top of the stew and quickly crack the eggs on so they poach in the tomato stew.  If you're suffering, grate some cheese over at this point, but remember you can also more at the assembling stage.  Put a lid on a cook on a low heat for around 3 - 4 minutes. In the meantime warm your tortillas (in the microwave, or in a hot oven, wrapped in foil).

Take the lid off the pan, check the eggs are cooked to your liking by giving them a poke, at which point turn the heat off and take the pan to the table, along with the warmed tortillas and the cheese plus grater.  I'm sure no further instruction is needed on how to assemble this comforting mouthful, but if unsure - please see pictures!

This breakfast will definitely be the silver lining to your dark cloud of a morning after the night before.  If this doesn't cure your hangover, you are beyond help.  Go back to bed.