Huevos Hamindos

Prepared entirely in the oven, these oven eggs turn sepia brown and are served at Sephardic seders as the egg course.

Servings 12


  • 4 cups of tightly packed onion skins
  • 12 eggs at room temperature
  • 2 tbsp. coffee grinds
  • 1 tbsp. cooking oil
  • 1 tbsp. Balsamic vinegar
  • 1 tsp. salt


  1. Preheat oven to 250°. Place half of the onion skins at the bottom of a 4-quart ovenproof pot or casserole. Nestle the eggs between the skins. Don’t crowd them. Sprinkle coffee grinds over eggs. Add oil, vinegar and salt. Slowly pour enough water inside to submerge the mixture, about 2 or 3 quarts.
  2. If using a pot, cover it with the lid. If using a casserole without a lid, cover it tightly with aluminum foil. Place eggs in the oven for 6-8 hours.
  3. Remove pot carefully. Lift out eggs using a long-handled slotted spoon and place them temporarily on paper towels to drain off excess water. Eggs can be served hot or refrigerated for later.