Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.
'fried eggs' on Serious Eats
Any of the meals in the "Lazy Brunch" chapter would be excellent contenders for a home-cooked hangover helper, but perhaps the most appropriate is Max and Eli Sussman's recipe for five-minute Chilaquiles with Tomatillo Salsa. Simply a pile of chips smothered in warmed salsa, leftover chicken, eggs, and cheese, the dish isn't (I would say) true chilaquiles, but it certainly fills that greasy, rich void when the most you can handle in the morning is to fry an egg.
Notes: I usually make 12 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints....