Huevos Haminados Con Spinaci (Long-Cooked Hard-Boiled Eggs With Spinach)

• 12 to 16 large eggs, preferably fresh from a farmers' market
• 4 tablespoons olive oil
• 1 1/2 cups coarsely chopped red onion (about 1 large/225-gram onion)
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds spinach, fresh or frozen (thawed and drained if frozen)

1. Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt, and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.
2. Return the peeled eggs to the pot with the seasoned water and simmer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.
3. Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spoon, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meal

eggs, olive oil, red onion, salt, freshly ground black pepper, spinach

Taken from food52.com/recipes/69674-huevos-haminados-con-spinaci-long-cooked-hard-boiled-eggs-with-spinach (may not work)