Ingredients
- 6 large eggs
- 2 black tea bags
- 2 tablespoons Turkish coffee
- Peels from 4 onions
- 2 quarts water
Preparation
Step 1
Preheat the oven to 200 F. Mix all the ingredients with the water in a large ovenproof pot. Cover and bake for at least 8 hours or up to 12 hours.
Step 2
Remove the pot from the oven. Crack but do not peel the eggs, then return them to the pot with the liquid. Set the pot on the stovetop and cook over high heat, uncovered, until almost all the liquid has evaporated, about 20 minutes (watch closely, the eggs will explode if the pot gets too dry). Cool the eggs on a plate, then peel and slice.
