Last month, when a spur-of-the-moment business trip to Israel fell into my lap, I tried to bone up on the country fast. Basic tenets of Judaism? Check. Bars that are open on the Sabbath? Check. I even parsed the Palestinian situation and was prepared to divert any uneasy conversations about a two-state solution into a lighthearted forum on who had the best hummus in Jerusalem. I was as prepared as any guy who’d spent a long plane ride thumbing through Lonely Planet could be.
We’ve all been there: that moment you regain consciousness after a night of drinking way too much, and you know deep in your skull that the whole day is going to be a wash. If only there were some kind of hangover cure that would help you fast-forward through the next 12 hours and regain the non-deathly state you were in before drinking six martinis and an entire pitcher of beer.
Eggs might mess around with side chicks like Sriracha, ketchup, and salsa, but they’ll always run back to their soulmate: spicy tomato sauce. Eggs in Purgatory, a Mexican-inspired shakshuka, is anything but hellish. In fact, it’s damn heavenly. Don’t be put off by all the ingredients or having to use the broiler—it’s a simple process and well worth the 30 minutes it takes to make. Eggs are nestled in a cozy green bed of tomatillos, scallions, cilantro, and jalapeños.
It takes much more than a slice of bacon or a stuffed olive to be considered one of the world’s most insane bloody marys. These days, you can order bloody marys topped with everything from barbeque ribs to sushi rolls, even a couple of fried chickens thrown in for good measure. These aren’t just cocktails; they’re full meals unto themselves, sometimes even costing as much as a brunch entrée or two.