Onion Skin Eggs

Huevos Haminados

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

An integral part of Sephardic cuisine, huevos haminados are often served at the Sabbath meal and for Passover. Cooks save brown onion skins during the week and then gently simmer the eggs under them, adding coffee grounds or tea leaves to give the eggs a rich color. Occasionally a dash of wine vinegar is added to the cooking water along with the olive oil.

The word hamin means “oven, ” as the eggs were traditionally cooked in a baker’s oven, although today they are more easil