Two years ago, with eggs from our neighbor’s hens, I made these onion-skin-colored Easter eggs, most of which I later pickled, because what I like most is pickled huevos haminados, which are simply delicious!
Sephardic Jews who live in Salonika, and all around the Mediterranean, prepare huevos haminados (baked eggs) as they were called in Ladino, the dialect of the Jews who were expelled from Spain. Prepared on Fridays to serve on the Sabbath, they were originally placed in a covered clay pot filled with onion skins and water and baked in a communal oven, hence the name. Later, the eggs were simmered for hours on top of the stove. The onion skins darken the white shells and give the eggs a distinctive flavor and creamy texture.