Huevos Haminados (Sephardic Slow-Cooked Onion-Skin Eggs)

Huevos haminados are eggs slow-cooked for hours with onion skins until the whites turn a deep amber and the yolks go creamy. This Sephardic Shabbat tradition turns a humble egg into something rich and almost caramelized.

Ingredients

• 6 large eggs
• Skins from 4-5 yellow onions
• 1 tbsp coffee grounds (optional, for deeper color)
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Water to cover
• Salt, to taste

Instructions

1. Layer the pot
   Scatter half the onion skins in the bottom of a heavy pot, add the eggs in a single layer, then cover with the remaining skins and coffee grounds.
2. Add liquid
   Pour in enough water to cover everything by about 1 inch, then stir in the vinegar and olive oil.
3. Simmer low and slow
   Bring to a gentle simmer, then reduce heat to the lowest setting and cook uncovered or partially covered for 6-8 hours, adding water if it runs low.
4. Cool and peel
   Remove the eggs from the pot and let cool slightly before peeling; the whites should be tan to deep brown and the yolks soft and creamy.
5. Season and serve
   Slice in half, sprinkle with salt and a drizzle of olive oil, and serve warm or at room temperature.

Huevos haminados keep in the fridge for up to 4 days and make a great addition to a mezze spread.