Hamindas recipe
information
These slow-cooked eggs are typical of Sephardic cooking. They are often simmered in a stew but they can also be cooked separately. The slow cooking makes them especially delicious, and they are an excellent picnic food.
The onion skins are the papery brown coverings of yellow onions, not the white inner layers. Eggs can also be cooked in oil and Turkish coffee grounds, which will give them a similar delicious flavor and attractive color.
ingredients
8 eggs in their shells
skins of 8 yellow onions
4 tablespoons oil
1/4 teaspoon black pepper
skins of 8 yellow onions
4 tablespoons oil
1/4 teaspoon black pepper
method
1. Preheat oven to 350°F.
2. Wrap the eggs loosely in the onion skins. Place them in a small ovenproof casserole with a lid. Add water to cover by about 1/2 inch, then add the oil and pepper. Cover casserole tightly and place in oven.
3. Reduce the heat to minimum (about 250°F) and bake for 8 hours or overnight.
4. Serve next day for lunch with salad or as an appetizer.
2. Wrap the eggs loosely in the onion skins. Place them in a small ovenproof casserole with a lid. Add water to cover by about 1/2 inch, then add the oil and pepper. Cover casserole tightly and place in oven.
3. Reduce the heat to minimum (about 250°F) and bake for 8 hours or overnight.
4. Serve next day for lunch with salad or as an appetizer.
serving amount
serves 8
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
