The prohibition against cooking on the Sabbath is responsible for a number of traditional Jewish stews that cook unattended overnight and are ready in time for Saturday lunch. Ashkenazi Jews have their cholent and Iraqi Jews their t’bit. For Sephardic Jews, it’s hamin, taken from the Latin word for oven. Haminados (short for huevos haminados) refers to the eggs that are slow-cooked in their shells in the hamin. — excerpted with permission from Israeli Soul

Michael Solomonov’s Haminados
Makes 6

Reproduced with permission from Israeli Soul

6 eggs
2 black tea bags
2 T Turkish coffee
Peels from 4 yellow onions

STEP 1 Preheat the oven to 200°. In a large ovenproof pot, mix all the ingredients with 2 quarts water. Cover and bake for at least 8 hours or overnight.

STEP 2 Remove pot from the oven, crack but do not peel the eggs, then return them to the pot with the liquid. Cook over high heat, uncovered, until all the liquid has evaporated. Transfer eggs to a plate to cool, then peel and slice.

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