Eggs in purgatory are a brunch favorite. (Photo by Pennsylvania 6)
Dish of the Week: Eggs In Purgatory
Where to find it: Pennsylvania 6, Maple, Floriana, Centrolina
By DCist contributor Austa Somvichian-Clausen
Whether you’re a fan of Medieval Italian poetry or perfectly runny eggs, uova al purgatorio, or eggs in purgatory, is a dish offering a little bit of something for everyone.
Famous Italian poet Dante Alighieri wrote Purgatorio, the second part of his classic, poetic journey through the nine levels of Hell, in 1472. In the dark tale, Dante climbs up the Mountain of Purgatory—an intermediate state where souls on their way to heaven must undergo purification in order to enter paradise. A state of limbo, if you will.
Eggs in purgatory is the gastronomical representation of this religious concept. The eggs sit in the middle of the dish, caught between fiery red tomato sauce that represents the flames of purgatory.
Though there are numerous representations of the dish, the most basic recipes feature two eggs poached in spicy tomato sauce with garlic, herbs, and finished with a dusting of Parmigiano cheese. The idea is to cook the eggs until the whites are opaque (perhaps then they are ready to enter heaven), while the yolk remains runny for dipping toasted bread into.
Starting with that recipe as a base, there are countless ways to personalize eggs in purgatory. Vegetarians could add red peppers or pitted black olives, while meat-lovers might prefer pancetta or sausage.
Simple, satisfying, and easy to prepare, with a lot of flavor and less caloric guilt (ironically) than many other brunch items, eggs in purgatory is the perfect answer for what to order this fall while brunching around D.C.
Pennsylvania 6 (1350 Eye St. NW) claims eggs in purgatory as their signature dish. Executive Chef Marc Plessis says he drew inspiration for his version of the dish from several cultures.
“The roasted red pepper and tomato Brava sauce gives it smoky and spicy flavor, and gigante beans from traditional Greek and Moroccan recipes results in a tender and sour flavor, ” he says.
Plessis slow cooks two eggs in the sauce with the gigante beans, and serves it all up in a cast iron pan topped with ricotta cheese and espelette spice.
For a meatier take on purgatorio, look no further than Columbia Height’s, Maple (3418 11th St. NW), which serves up modern American with an Italian twist. There, the dish is made with an Italian ragu, sausage, peppers, two poached eggs, and served with a side of toasted baguette. Seeking to literally spice up their brunch fare, eggs in purgatory has now become one of the most popular menu items.
Another twist on the dish is the uovo pomodoro at Centrolina (974 Palmer Alley. NW). Similar to the classic preparation, Centrolina’s variation includes eggs baked in San Marzano tomatoes and also features mozzarella and basil.
If you’re looking for a more classic rendition of eggs in purgatory, check out Floriana, (1602 17th St. NW) where you’ll get a no-nonsense plate of eggs basted in spicy tomato sauce with a side of grilled bread. As with all of Floriana’s egg dishes, this one is served with either potatoes or salad on the side.
