Huevos Haminados (Sephardic Jewish-Style Eggs)

Huevos Haminados (Sephardic Jewish-Style Eggs) created by Heidi S.

Popular in Jewish communities throughout the Mediterranean and Middle East, these beautifully marbled rich maroon or brown eggs get their soft texture from the slow cooking process. The addition of onion skins to the liquid are absorbed by the porous shells, which cause the coloration. Huevos Haminados are traditionally served at the Passover Seders of Calcutta, Turkey, Greece, Morocco and Tunisia and others, with slight regional variations. They can also be slowly cooked overnight in a crockpot for Shabbat. The name reflects the eggs' origin in Medieval Spain.

Ready In:
5hrs 5mins
Serves:
Yields:
Units:

ingredients

  • 6 eggs
  • 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

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sephardi Kitchen
Contributor
@Sephardi Kitchen
Contributor
"Popular in Jewish communities throughout the Mediterranean and Middle East, these beautifully marbled rich maroon or brown eggs get their soft texture from the slow cooking process. The addition of onion skins to the liquid are absorbed by the porous shells, which cause the coloration. Huevos Haminados are traditionally served at the Passover Seders of Calcutta, Turkey, Greece, Morocco and Tunisia and others, with slight regional variations. They can also be slowly cooked overnight in a crockpot for Shabbat. The name reflects the eggs' origin in Medieval Spain."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Heidi S.
    Huevos Haminados (Sephardic Jewish-Style Eggs) Created by Heidi S.
    Reply
  2. Heidi S.
    Huevos Haminados (Sephardic Jewish-Style Eggs) Created by Heidi S.
    Reply
  3. Heidi S.
    Delicious and beautiful. Looks amazing on the seder plate.
    • Review photo by Heidi S.
    Reply
  4. Stewart T.
    How long can these eggs stay in my refrigerator before we use them?
    Replies 1
  5. Chana M.
    Huevos Haminados (Sephardic Jewish-Style Eggs) Created by Chana M.
    Reply
see 5 more icons / navigate / navigate-down
Advertisement