{"id":15223,"date":"2018-01-08T02:46:54","date_gmt":"2018-01-08T02:46:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15223"},"modified":"2018-01-08T02:46:54","modified_gmt":"2018-01-08T02:46:54","slug":"starting-sunday-off-with-uova-in-purgatorio","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15223","title":{"rendered":"starting Sunday off with uova in purgatorio"},"content":{"rendered":"

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(it really does look like eggs in purgatory)<\/p>\n

 <\/p>\n

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\u00a0\u00a0I had sneaked a shot of my ‘eggs in purgatory’ while they were still inside the heavy antique French copper pot.<\/p>\n

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\u00a0thinking about\u00a0their supper.<\/p>\n

The recipe<\/a> is from Italy (‘eggs in purgatory’ in English),\u00a0via Melissa Clark<\/a>, and\u00a0I almost ran through\u00a0it 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.<\/p>\n