Sephardic Long-Simmered Eggs

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Huevos haminados, a Sephardic specialty of the Passover table, is made with eggs long simmered in a low-temperature water bath filled with red onion skins or Turkish coffee grounds for up to twelve hours at 160°F. (Salmonella in eggs are killed at 140°F after one hour.) I do this in a slow-cooker. The eggshells emerge in beautiful maroon to purple hues while the yolks and whites attain a unique flavor.

Serve with salt and ground cumin along with a salad, or with long cooked fava beans.


  • 6 large very fresh AA eggs
  • 3 handfuls of dried red onion skins
  • 2 tablespoons extra virgin olive oil
  • Sea salt
  • Ground cumin


Place the eggs, onion skins, olive oil, and salt and 1 teaspoon ground cumin in an electric slow-cooker. Add water to cover and set on low heat. Monitor the temperature of the water with a thermometer. When it reaches 160°F, remove the cover and continue cooking the eggs for up to 12 hours. (Lengthy cooking changes the color of the whites to beige while the yolks turn firm but creamy.)