Huevos haminados, braised hard-boiled eggs, are one of the most ancient and characteristic foods in the medieval Judeo-Spanish repertoire.
In a typical Sephardic kitchen, discarded red and brown onion skins are always saved and stored ready to make these beautiful eggs.
Although the recipe is straightforward, the result is quite spectacular. Eggs in their shells are slowly braised on a bed of onion skins, in a water, oil, vinegar, salt, pepper and ground coffee bath, which impacts a unique nutty flavour.
The porous eggshells become tinged with distinctive rich shades of golden brown, russet and maroon. Do not worry if the shells crack when simmering as the egg whites can become marbled with patterns in similar colours, encasing creamy yolks. Huevos haminados are served alongside savoury pies, gratins and fritters and at the Sabbath brunch. They also feature throughout Passover.