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! I’ll be making two big batches in the coming days . 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 together and get 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 oil. Pour in cool water to completely cover the eggs, and turn heat to low (crockpot) or 200F (oven). Cook at least 8 hours, or up to 12 hours if you’re busy. Check the water periodically to make sure it doesn’t drop below 1-2 inches above 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 have one.