A Sephardic Spanish Recipe

HUEVOS HAMINADOS

Huevos haminados are eggs that are slow-cooked for hours with onion skins, oil, and sometimes coffee grounds or tea leaves. The result is a deeply flavored egg with a soft, creamy texture and a distinctive brown color.

Sometimes called the “overnight egg,” this special recipe is traditionally made for Passover and often for shabbat. The slow cooking symbolizes patience and has spiritual significance in Sephardic households. 

Ingredients (Serves 6–8)

• 6–12 whole eggs (in their shells)
• Skins of 4–5 yellow onions (the more skins, the deeper the color)
• 1–2 tablespoons olive oil
• Optional:
  • 1 teaspoon ground coffee or a used coffee pod
  • 1 black tea bag (for richer flavor and color)
  • Pinch of salt
  • Whole garlic cloves (adds subtle flavor)

Instructions

1. Rinse the eggs gently under cold water to clean any dirt from the shells.
2. Place the onion skins at the bottom of a large pot or slow cooker.
3. Add the eggs, carefully arranging them in a single layer if possible.
4. Add olive oil, and if using, the coffee, tea bag, and garlic.
5. Fill the pot with enough water to cover the eggs by at least 2 inches.
6. Cover and simmer very gently for 6–8 hours on the stovetop (lowest heat), or overnight in a slow cooker on low (8–12 hours). You can also use a low oven (~225°F / 110°C).
7. When done, the eggshells will be a deep brown and may crack artistically. Inside, the whites will have a tan hue and a creamy texture.

How to Serve

• Serve warm or at room temperature.
• Traditionally eaten with challah, olives, or pickles.