Huevos Haminados Recipe

A staple of the Sephardic kitchen, it’s easy to make but a long unattended process. The depth of flavor and dramatic coloring are worth the wait.

• Ingredients

  • 6 eggs
  • 2 tsp black peppercorns
  • 1 tsp salt
  • 1 tsp ground coffee or tea leaves
  • 3 -4 yellow onion skins, the outer layers
  • 1 -2 garlic clove, chopped (optional)
  • 1 tsp olive oil
  • 1 tsp vinegar

• Directions

  1. Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
  2. Bring water to a boil, cover, and reduce the heat to a low simmer. Cook for a minimum of 5 hours or overnight. More water may need to be added due to evaporation.
  3. After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook so there is a marbled color formed on the egg whites. Eggs should be a deep brown color.
  4. Drain the eggs, rinse the shells, and refrigerate until ready to use.

• Varsano Variations

  • Use Turkish coffee