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Nutrition Facts
Serving Size 1 (106g) Recipe makes 3 servings The following items or measurements are not included below: ground coffee onion skins
Calories 160
Calories from Fat 102		(64%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 915mg		38%
Potassium 135mg		3%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 12.6g		25%
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Huevos Haminados- Jewish Eggs

Recipe #317802 | 5¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Sephardi Kitchen
Aug 5, 2008

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, among others. They can also be slowly cooked overnight in a crockpot for Shabbat. The name reflects the eggs' origin in Medieval Spain.

SERVES 3 , 6 eggs (change servings and units)

Ingredients

6 eggs, raw with shell
1/8 teaspoon pepper
1 teaspoon salt
1/2 teaspoon ground coffee
3-4 yellow onion skins, the outer layers of skin (the more, the better)
1-2 garlic cloves, chopped (optional)
1 teaspoon tea leaves (optional)
1 teaspoon vegetable oil
1 teaspoon vinegar

Directions

1
Place all ingredients into a pot or crockpot, and cover well with lukewarm water.
2
Bring water to a boil, cover and reduce the heat to low. Cook for at least 5 hours or overnight. As water evaporates, more can be added.
3
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.
4
Drain the eggs, rinse the shells and refrigerate until ready to use.