Sephardic Huevos Haminados (Eggs)

Discover the perfect side dish with this delicious Sephardic Huevos Haminados (Eggs) that brings International flavors right to your kitchen....

International

📊 Recipe Overview

⏱️
4 Total Time
👥
6 Servings
⭐⭐
medium Difficulty

📝 Description

Discover the perfect side dish with this delicious Sephardic Huevos Haminados (Eggs) that brings International flavors right to your kitchen. This savory dish features eggs, vegetable oil, salt and pepper, creating a harmonious blend of flavors that will tantalize your taste buds. Ready in just 4 minutes, this moderately challenging dish is perfect for both weeknight dinners and special occasions. The quality of ingredients makes all the difference in this recipe, ensuring every bite is packed with flavor. Great for entertaining and feeding a crowd, this dish works wonderfully for any occasion. Not only is this dish delicious, but it’s also hearty and filling, protein-rich, making it a smart choice for health-conscious food lovers. Don’t rush the cooking process – allowing flavors to develop properly makes all the difference. Treat yourself and your loved ones to this amazing Sephardic Huevos Haminados (Eggs) – you deserve something this good. The cooking process is straightforward yet rewarding, allowing you to create restaurant-quality results in your own kitchen. Feel free to customize this recipe with your favorite ingredients or dietary modifications to make it uniquely yours.

Recipe adapted from Food.com

🥘 Ingredients

6
Original: 6
  • 6 eggs
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • vegetable peels (dried onion peels specifically)
  • 1 -2 tablespoon ground coffee (optional) or 1 -2 tablespoon instant coffee (optional)

📋 Instructions

  1. Place eggs in pot or saucepan of water together with plenty of onion skins and coffee. The type of onions does not matter (Vidalia, yellow, etc.). Add the oil. Bring to a boil and allow to boil rapidly for at least five minutes.
  2. Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water.
  3. Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.
  4. NOTES: You can also do this in the crockpot or oven. CROCKPOT: Save the papery outer layers from onions, or get them from the grocery store. Put onion papers in the crock, and put whole eggs in the shell in a single layer (may work with more than one layer if you have enough onion skins). Layer more onion papers between the eggs and on top of the eggs. Add water, filling the crock to 2/3 or more. Add a few glugs of olive oil. Cook on low for 4 to 10 hours. The eggs will be colored brown from shell to yolk and have a delicious taste. They're excellent plain or in egg salad, etc. OVEN: Oven method: Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

  • 💡 Read through the entire recipe before starting.
  • 💡 Prepare all ingredients before you begin cooking (mise en place).
  • 💡 Taste and adjust seasoning as needed throughout cooking.
  • 💡 Use fresh, high-quality ingredients for the best flavor.
  • 💡 Keep your knives sharp for safer and more efficient prep work.

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