Beid hamine is an Egyptian dish with origins in Egypt's ancient Jewish community. The long cooking time comes from the Jewish tradition of slow cooking food overnight to serve on Shabbat, when cooking is forbidden.
What you will need
Whole eggs -- 8
Yellow onions, skins only -- 5 or 6/li>
Coffee grounds (optional) -- 2 tablespoons
Oil -- 1 tablespoon
Water -- to cover