Eggs Haminados

“The recipe was brought in 1492 by the Sephardi Jews, when they emigrated to Salonica. It has been saved from generation to generation and it is still one of the most characteristic recipes of the Jews of Thessaloniki. The “Shabbat” (Holly Saturday) is the day that they used to offer to visitor the eggs, which are a symbol of continuous regeneration of life.”


  • 10 eggs
  • onion skins (from 20 onions)
  • 1 tablespoon full of Greek ground coffee
  • 1 tablespoon olive oil
  • 1/2 spoon black pepper
  • 1/2 spoon salt


Wash the eggs well and leave them in room temperature for 2-3 hours. Put them in a deep pot and add plenty of salt. Add the rest of the ingredients and boil in high heat for 5-6 minutes. Then reduce to low heat and let them boil for 8 hours.