Huevos Haminados
Makes 12.
From "Wonders and Miracles," by Eric A. Kimmel. The Passover meal begins by eating eggs, which Kimmel says are a symbol both of fertility and also of the Jewish people: Eggs grow harder the more they are cooked; the hardships faced by Jews have made them stronger. This egg preparation is a Sephardic dish served on the Sabbath and on festivals, especially Passover.
Brown skins from 12 large onions
12 eggs
4 quarts water
3 tbsp. oil
Line the bottom of a large pot with the onion skins. Place the eggs on top and pour in enough water to cover them. Bring the water to a boil. Add the oil, cover the pot and allow the eggs to simmer over a very low flame for 8 to 12 hours, adding extra water, if necessary. The eggs will be a rich brown color, both inside and out.
