Over the months and years, I intend to document many Sephardic specialties of our region. Recently, I was asked to make 'brown eggs' for a traditional brunch. I'd only made them once before, years ago. Huevos Haminados are hard-boiled eggs made brown by extensive cooking with onion skins and coffee grounds.

I inventory all kinds of onions; yellow, sweet, white, red and Vidalia this time of year. Onion skins are in abundance as are eggs. The recipe is simple; boil an odd number (for halachic reasons) of eggs with onion skins, a little coffee grounds, oil and water to cover. The eggs will turn a beautiful brown and the internal whites will become a light taupe. The Sephardim love them with Greek style yogurt and pastries like bolemas. I can't eat hard-boiled eggs as they are off-the-chart allergens to me. But, I love to make them; the color is just gorgeous!

Ingredients:

• 7 eggs
• cold water to cover by about an inch
• outer skins of a few onions
• 1 tablespoon of oil
• 1 tablespoon of instant or regular coffee grounds

Steps:

Put all the ingredients into a pot and cover with foil or a tight lid. Put on the stove top and bring to a boil. Either turn the heat as low as possible and cook overnight or place into an oven at 185' overnight. Once cooked, remove and rinse under cold water. Serve.

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Comments:

Isabelle: In my family, we use tea leaves as well.

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Leah: Good to know; where are you from?

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