Haminados are one of my all-time favorite Passover recipes! Simple, sublime and delicious, they have been a staple at the Passover tables of Mediterranean Jewish communities for millennia! Check out this recipe and you’ll see why. Whether you make this dish in your crockpot or oven, it takes just a few minutes to toss it together and get things cooking.
1 tsp. olive oil
1-2 quarts cool water
Slice the whole onions, skins and all, into quarters. Pack the eggs and onions into a crock pot or a medium-sized, tightly covered dish. Add salt, pepper and olive oil. Pour in cool water to cover the eggs completely, and turn heat to low (crockpot) or 200 F (oven). Cook at least 8 hours, or up to 12 hours if you’re busy. Check the water periodically to make sure it stays at or close to the top of the eggs. When you’re ready, drain, rinse and peel the eggs you’re planning to eat right away, and refrigerate the rest for later. Discard the onions, or toss them into your compost pile if you’ve got one!