Haminados Eggs – Dark Shabbat Eggs

👨‍🍳 Method

1. 1
   Arrange the eggs in a single layer in a pot and add the onion skins, tea bags, olive oil, cumin, salt and black pepper.

   Pot
2. 2
   Pour in the water to cover the eggs and bring to a boil.

   Stove
3. 3
   Turn down the heat to very low, cover and simmer for 8–12 hours.

   ⚙ SimmeringStoveLid

   💡The heat should be so low the water barely moves: at a real boil the eggs crack and the whites turn rubbery.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Check now and then and add water as needed so the eggs are always covered.
5. 5
   Serve the eggs warm with Israeli salad and pita, the shells brown and the whites caramel-colored.