Happy Spring everyone! Sephardic style hard-boiled eggs seem to be a perfect symbol of Spring and are ever present in some of the major holiday traditions this time of year. This recipe yields beautiful bronze/brown coloured eggs with cool patterns and are equally delicious. They have a rich creamy taste. Serve with olives and feta or as part of a salad plate.
From Sundays at Moosewood : Ethnic and regional recipes from the cooks at the legendary restaurant (by The Moosewood Collective). This dish, or similar egg based dishes, are frequently served as part of the Sephardic Passover Seder meal.
Ingredients:
12 : Eggs
6 : Yellow Onions (or try red onion skins or a mix for more variation in colour)
1/3 cup : Ground Coffee
2 tbl : Olive Oil
1 tsp : Salt
You can cook these on the stove or in the oven. We will be using the skins of the onions to add both colour and texture to the egg shells.
Oven baked eggs: Line a baking dish with half the onion skins, place the eggs on top and then cover with the remaining onion skins. Sprinkle the coffee and salt over the skins and then drizzle the olive oil over everything. Add enough water to cover the eggs – cover tightly and bake at 225 F / 100 C degrees for 6 hours or overnight.
Stove simmered eggs: Put all the ingredients into a saucepan with a tight fitting lid. Add enough water to cover. Bring to a boil then simmer for 6 hours. Periodically check to see if you need to add more water to cover the eggs.
After baking or simmering the eggs, take them off the heat and let them cool a bit before serving. Cut into quarters or simply peel the skins and let your guests first admire the beautifully coloured eggs before cutting and eating.
– bon appétit!