It piqued my curiousity about Sephardic Jewish traditions (even though we are Ashkenazi Jews) and how these egges were used. I love learning about traditions and foods especially at Passover time. So I had to start researching, and found the recipe (listed below) on Beth Israel Congregation (in Bath, Maine) website. The Beth Israel congregation had a great recipe for Sephardic Baked Eggs. It was on the page entitled Passover Recipes.
1 teaspoon salt
Cover bottom of pan with onion skins. Lay whole eggs on top of skins and cover with another layer of skins. Sprinkle with coffee and salt. Drizzle oil over all. Fill pan with water to cover ingredients. Put lid on tightly and place in 250° oven to bake for at least 8 hours or overnight.
Traditionally served at a Sabbath Desayuno meal or on Passover on a platter with chunks of feta cheese and olives.
I placed a cilantro leaf on several eggs. Then wrapped each one in one of my hops bags. I keep at least a dozen hops bags in my beer making supplies that I buy at Mr. Steve's here in York, PA. You'd be surprised all the uses I find for them!
I put another layer of onion skins on top of the coffee grounds, salt and then drizzled on the olive oil. Then covered with water just like the recipe says.
Eight hours later, I have one messy pot. But the eggs came out beautiful!
The all brown one was one I didn't put a leaf on, just put it down inside without a leaf or a hops bag.
I couldn't resist having one for breakfast with cheese and olives! Pure heaven. The eggs are more tender than boiled eggs and have a slightly different taste.
This is a great recipe and I can easily see it being baked with cholent in the oven for Saturday lunch! Ummm Ummmm! I can also see it being a great egg recipe for any meal to wow our guests!
BTW...Ken loves them!