Egyptian Long-Cooked Eggs
These creamy eggs are cooked all night long; paired with ful medames and flat bread, they are part of the traditional Egyptian suhur meal, eaten before daybreak during Ramadan.
Total time: 6 hours or overnight
Enough onion skins to wrap around eggs
2 tbsp. olive oil
Wrap each egg with onion skin, then place the eggs in the bottom of a large, deep pan. The pan should be big enough to fit the eggs in a single layer, and small enough so that they lie snugly together.
Cover the eggs with 2" of cold water, then sprinkle the olive oil on top to prevent the water from evaporating. Cover the pot, turn the heat to medium, and bring the water just barely to a simmer. Reduce the heat to the lowest possible level and simmer gently for at least 6 hours.
Serve warm or at room temperature, with ful medames, or as a garnish for a stew.
from Serving the Guest: A Sufi Cookbook