Typical for a Sephardi Shabbat (the Sabbath) lunch is a type of Cholent or Hamin which is a traditional Jewish stew. This Jewish stew was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.
There are many variations of the dish, and the one I grew up on is called Osh Sovo, which is a a rice based dish cooked with potatoes, carrots, beans and dried fruits. Reference to my Silk Road Vegetarian cookbook, to be released on May 20th which has the Osh Sovo recipe. In all variations of the Shabbat lunch, Central Asian Jews and Sephardi Jews adorned the Jewish stew with a side of whole eggs in the shell, which turn brown overnight. Some Sephardi communities cooked the eggs with the stew. My mother always made the eggs separate from the Osh Sovo with the addition of whole potatoes. The result is the egg whites become a rich brown color and the eggs develop a nutty, roasted taste. Here, I present my family recipe for Shabbat Eggs.
6 eggs with shells
3 medium sized potatoes, such as yukon
1 black tea bag in a sachet
1 tablespoon canola oil
1/2 teaspoon sea salt
- Place the eggs, potatoes and tea bag in a medium size sauce pot. Fill with water, an inch above the potatoes.Add the oil and the salt.
- Bring to boil over medium high heat. Once boiling, move the sauce pot to a hot plate or a blech. It should cook through the night, up to 8 hours and no longer than 12 hours.
- Remove from water, peel the eggs and slice the potatoes. Serve in a bowl or platter. You may want to season with salt and pepper if that’s your preference, while I don’t.