Huevos Haminados (Sephardic Jewish-Style Eggs)

READY IN: 5hrs 5mins
SERVES: 3
YIELD: 6 eggs
UNITS: US

INGREDIENTS

Nutrition
  • 18
    teaspoon pepper
  • 1
    teaspoon salt
  • 12
    teaspoon ground coffee (optional) or 1/2 teaspoon tea leaves (optional)
  • 3 -4
    yellow onion skins, the outer layers (the more, the better!)
  • 1 -2
    garlic clove, chopped (optional)
  • 1
    teaspoon vegetable oil
  • 1
    teaspoon vinegar
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DIRECTIONS

  • Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
  • Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.
  • After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.
  • Drain the eggs, rinse the shells and refrigerate until ready to use.
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