(it really does look like eggs in purgatory)
I got so excited about this egg dish early this afternoon, that I forgot to photograph it once it had been arranged in shallow bowls. Fortunately I had sneaked a shot of my ‘eggs in purgatory’ while they were still inside the heavy antique French copper pot.
As we sat down to ours, we were thinking of the increasingly hallowed Berlin tradition of Sunday brunch, even if at that moment most Berliners were thinking about their supper.
The recipe is from Italy (‘eggs in purgatory’ in English), via Melissa Clark, and I almost ran through it without any alterations. I did add some dried habanada pepper, a bit of adobo I had in the refrigerator, and also chopped winter savory instead of basil or parsley, as a garnish.
- I’ve just linked above to my source recipe, so I don’t have to repeat it here, but I’ll list the sources for the ingredients I used today: Whole Foods Market’s excellent (and excellent value) house brand olive oil from Portugal, garlic from Norwich Meadows Farm, salted Sicilian anchovies from Buon Italia in Chelsea Market, dried peperoncino from Calabria, Mutti tomatoes, fresh rosemary sprigs from Stokes Farm, Parmigiano Reggiano Hombre from Whole Foods Market, rich Organic Valley ‘Cultured Pasture Butter’ from Whole Foods again, blue-green Ameraucana chicken eggs from Millport Dairy Farm, winer savory from Stokes Farm, and, for the garlic toast, thick slices of a polenta boule from She Wold Bakery
- the music was the album, ‘Santiago a cappella‘, with music by Lobo, Guerrero, Victoria, John IV of Portugal, Cardoso, Rogier, and from the Llibre Vermell de Montserrat, John Eliot Gardiner conducting the Monteverdi Choir