avgá haminádos

Eggs simmered for four to eight hours in water with pepper, plenty of red onion skins, wine vinegar, olive oil and often with coffee. They have a spicy taste, and are often served on Shabbat breakfast tables and at Passover.

Although Jews in Greece made them before the great influx of Sephardic Jews in the late 1490s, it’s the Sephardic name, guevos haminados or huevos enhaminados (literally ‘oven eggs’, as they can be slow baked or cooked in ashes), that stuck in Thessaloníki and the other Jewish communities in Greece.