bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

knowledgeQuestion

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

The Washington Post

This dish is perfect, whether you’re just in the mood for a filling breakfast or you over-imbibed the night before and you’re wondering how to make it through the day.
What’s more, there’s actual science behind the reputed power of eggs at taming the after-effects of a night of boozing. Specifically, an amino acid in eggs helps break down acetaldehyde, which is thought to be one of the causes of hangovers. Then again, it may be just the comforting hug of a breakfast of carbs, eggs and heat that does the trick.
Ingredients (makes 6 serving)
6 fresh (15cm) flour tortillas
1 pint pico de gallo
1 tablespoon vegetable oil
¼ cup diced white onion
¼ cup diced red onion
¼ cup diced red bell pepper
¼ cup diced poblano peppers (or other mildly spicy chili)
8 large eggs
½ tsp fine salt
¼ tsp freshly ground black pepper
½ cup shredded cheddar cheese
½ cup crumbled cotija cheese (or feta if you can’t find it)
2 cups lightly crushed tortilla chips
flesh of 2 ripe avocados, thinly sliced
fresh coriander, for garnish (optional)
Ultimate feel-good food (and it's vegan to boot)
Steps
1 Heat a large cast-iron or non-stick frying pan over a medium heat. Add 3 tortillas, turning until warm and slightly browned on both sides, 1 to 2 minutes. Stack the warmed tortillas on a large sheet of aluminium foil. Repeat with the remaining tortillas, adding them to the stack. Lightly cover the tortillas with more foil to keep warm.
2 Drain the pico de gallo in a colander and discard the liquid.
3 In the frying pan over medium heat, add the oil and heat until shimmering. Add the red and white onions, and bell and poblano peppers and cook, stirring, until softened, about 3 minutes. Reduce the heat to low.
4 Crack the eggs into a large bowl, season with salt and pepper and whisk until smooth. Add the eggs to the pan and allow to cook, stirring occasionally. 5 When eggs are partially set, add half of the drained pico de gallo and stir gently for about 2 minutes. 6 When the eggs are almost firm but still moist, about another 2 minutes, add the cheddar. Stir until the cheese melts and is incorporated, about 2 minutes.
7 Cover the pan and remove the eggs from the heat.
8 To serve, place the eggs in warm serving dish. Top with remaining pico de gallo, cotija cheese, chips, avocado and coriander, if using. Serve with the warmed tortillas.

This article was curated by Young Post. Better Life is the ultimate resource for enhancing your personal and professional life.



Financial woes at Hong Kong's commercial gyms open doors for freelance fitness trainers

Male contraception, comfort women and Ketanji Brown Jackson

6 anti-ageing skincare tips: why you should add retinol, hyaluronic acid, vitamin C and sunscreen into your daily routine

Liver cancer patient switched at birth in critical condition as he waits on appeal against compensation ruling

Physical Health

The ultimate hangover breakfast

Try this Mexican eggy goodness to get you over your hangover. Photo: Tom McCorkle for The Washington Post

Better Life

Well-Being

How to

This easy recipe for a Tex-Mex classic combines eggs and carbs to perk you up after a night of too much alcohol


This easy recipe for a Tex-Mex classic combines eggs and carbs to perk you up after a night of too much alcohol.


Healthy eating

How to guides