Egyptian Slow Cooked Eggs (Beid Hamine) - cooking recipe

Ingredients

8 eggs
5 -6 yellow onion skins, only
2 tablespoons ground coffee (optional)
water
1 tablespoon oil

Preparation

Add all ingredients to a pot and add water to cover (about two inches above products in pot) and bring to simmer over the lowest heat possible.
Simmer for 6-8 hours or overnight.
Peel and slice. Serve with ful maddamas or as a garnish for stews.