Huevos haminados

Eggs have been a symbol of spring, of renewal, and of fertility in many cultures going back for centuries. They are central to the celebration of both Christian Easter and Jewish Passover celebrations. This recipe comes from medieval Spanish Passover tradition and, after the expulsion of the Jewish people from Spain, spread throughout North Africa and the Middle East. The slow cooking process and the infused ingredients turn the shells a rich, vibrant shade of brown, turn the egg whites a light tan color, and give the eggs a creamy texture and nutty flavor.

By Abby Schweber

Ingredients

• 12 eggs*

• 4 cups onion skins from red or brown onions*

• 2 Tbs. extra Virgin olive oil (EVOO)

• 1 Tbs. coffee grounds*

• 2 Tbs. red vinegar

• 1 tsp. salt

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1.      Preheat oven to 220F.

2.      Put salt, vinegar, coffee grounds, vinegar, and a cup or two of water in a large, oven-safe pot (a stock pot or Dutch oven, for example) and stir until the salt dissolves. 

3.      Spread half of the onion skins in the bottom of the pot. Gently place the eggs on top of the onion skins, then cover them with the remaining onion skins. Cover with water to 2” below the top of the pot.

4.      Cook on the stove on medium heat until it reaches a boil, then cover and put in the oven overnight or for at least 8 hours. To give the eggs more interesting color detail, you can take the pot out of the oven after about 3 hours of cooking and use a spoon to gently make cracks on the eggshells. Spread the onion skins back over the eggs, put the lid back on the pot, and continue the cooking.

5.      You can serve the eggs warm or cold, peeled or unpeeled.