How to cure a hangover, sort of: 8 recipes for the morning after

Okay, first of all, nothing really cures hangovers. Sorry. Food can make you feel better, and make the world seem slightly less like it’s been thrown into a Cuisinart. Some food is a lot better at doing this than others, and if you aren’t too far gone, you might get over to Sqirl and have the folks there make your toast — a great hangover cure — for you.

But mostly it’s best to stay home in your pajamas and make, or hopefully have someone make for you, some biscuits and gravy, a stack of pancakes, a pot of soup. There’s the counterintuitive wisdom that more booze helps, which it kind of does. Beer, bloody marys, a martini made with ginger (also very good for hangovers).

Here are eight recipes that will make the morning after a little more bearable. And if you didn’t drink anything at all last night, you’ll have even more fun baking those Mangalitsa lard biscuits, won’t you.

SHAKSHUKA

Total time: 40 minutes | Serves 2 to 4

Note: This recipe is based on one by Sami Tamimi in his and Yotam Ottolenghi’s “Jerusalem.” Harissa from different sources can vary in heat; taste before adding and adjust accordingly.

2 tablespoons olive oil
2 red bell peppers, cored and cut into 1/4-inch lengthwise slices (about 1 1/2 cups)
Salt and freshly ground black pepper
1/2 onion, cut in half lengthwise and thinly sliced (about 1 cup)
3 cloves garlic, finely chopped
1 to 2 tablespoons harissa
2 tablespoons tomato paste
1 teaspoon ground cumin
2 cups chopped tomatoes (about 3 tomatoes)
1/2 teaspoon pimentón de la Vera
4 eggs
2 tablespoons chopped cilantro
Labneh or Greek yogurt
1. Heat the oil in a skillet over medium heat. Add the sliced peppers, salt lightly and cook, stirring frequently, until the peppers have wilted and begun to soften, about 5 minutes.

2. Add the onion and cook until it has softened, about 5 minutes, then add the garlic and continue cooking until that becomes fragrant, about 1 minute.

3. Add the harissa, tomato paste and cumin and cook until the mixture becomes richly fragrant, about 3 minutes. Add the chopped tomatoes and the pimentón and cook until the mixture forms a thick sauce, about 7 minutes. Season to taste with salt and pepper and add more harissa if desired.

4. Using the back of a spoon, make 4 depressions in the sauce and crack an egg into each. Sprinkle lightly with salt, cover the pan and cook until the eggs are set, about 10 minutes.

5. Sprinkle chopped cilantro over the top and serve immediately, with labneh or Greek yogurt on the side.

Each of 4 servings:
Calories 199; Protein 9 grams; Carbohydrates 13 grams; Fiber 4 grams; Fat 13 grams; Saturated fat 3 grams; Cholesterol 186 mg; Sugar 7 grams; Sodium 377 mg
I don’t even take pictures of booze anymore, on Instagram @ascattergood.