Ingredients
Yield: 12 eggs
- 12 eggs
- 2 yellow onions, unpeeled and quartered
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon Greek or Turkish ground coffee
- 1 tablespoon olive oil
SidesVegetarianPareveGluten FreeOvernight ShabbatMiddle East
Preparation
Step 1
Preheat the oven to 220F.
Step 2
Place the onions into an ovenproof pot and gently place the eggs inside, making sure there are pieces of onions and peels between the eggs. Place enough water to fill the pot with water until it reaches 2 inches from the top edge of the pot. Add the salt, pepper, coffee, and oil and gently stir the water.
Step 3
Place the pot over medium-high heat and bring to a boil. Reduce the heat to low and cook the eggs on an active simmer for 5 more minutes. Place a lid on the pot and transfer it into the oven.
Step 4
Cook the eggs in the oven overnight, or for at least 8 hours. To give the eggs’ color more detail, transfer the pot out of the oven after about 3 hours of cooking and use a spoon to gently make cracks on the eggshells. Place the lid back on the pot and continue cooking for 5 more hours or overnight.
Step 5
Peel the eggs and serve warm. Leftover eggs can be stored in an airtight container in the refrigerator for up to one week.
