Huevos Haminados Con Spinaci (Long-Cooked Hard-Boiled Eggs With Spinach)

1. 1

   Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt, and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.

2. 2

   Return the peeled eggs to the pot with the seasoned water and simmer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.

3. 3

   Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spoon, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meal

* Per serving · 4 servings · Values may vary.

No additional tips available.