From the Anonymous Andalusian Cookbook*
Take as many eggs as you like, and boil them whole in hot water. Then put them in cold water [peel them] and split them in half with a thread.
Take the yolks aside and pound cilantro and put onion juice, pepper and coriander, and beat all this together with murri [use soy sauce], oil and salt and mix the yolks with this until it forms a dough.
Then stuff the whites with this and fasten the two halves together. Insert a small stick into each egg [to hold them together as a whole egg], and sprinkle them with pepper, God willing.
½ cup fresh cilantro leaves
1/4 cup onion juice
1 tsp strong black spice
½ tsp coriander seed
½ tsp soy sauce
1 tsp olive oil
1/4 tsp salt
Hard boil the eggs, then cool in cold water before peeling, then split the eggs lengthwise with a thin string.
Separate the yolks and place yolks in a medium bowl. Mix in all ingredients except oil to form a dough. Add oil as necessary.
Return yolk mixture to egg white cavity and pin together with toothpicks, sprinkle with black spice and serve.
*The Book of Cooking in Magherb and Andalus in the era of Almohads, by an unknown author