Hamindas (hah-meen-dahs) consists of eggs baked in a low oven overnight, and they are traditionally served as part of the Israeli sabbath midday meal. The shells turn brown during cooking.
1 ½ tablespoons vegetable oil
1 medium-sized onion, unpeeled
½ teaspoon white pepper
5 fl. oz. water
Preheat the oven to very cool 225°F (Gas Mark J, 110°C).
Place the eggs, in their shells, in a medium-sized baking dish. Add the oil, onion and the pepper and pour over the water.
Cover the dish tightly with brown wrapping paper and place it in the bottom of the oven. Bake for 12 hours or overnight.
Remove the brown paper, discard the cooking liquid and onion and place the eggs on a decorative dish. Serve hot or cold.