Huevos haminados, braised hard-boiled eggs, is one of the most ancient and characteristic foods in the Judeo-Spanish repertoire. In a Sephardic kitchen red and brown onion skins are always saved and stored ready to make these beautiful eggs. Although the recipe is straightforward, the result is quite spectacular. Eggs, in their shells are slowly braised for 6 hours in water in which a little oil and red and brown onion skins have been added. Ground coffee can also be stirred in, imparting a unique flavour and colour. The porous eggshells become tinged with distinctive rich shades of golden brown, russet and maroon. Do not worry if the shells crack when simmering as the egg whites can become marbled with patterns in similar colours, encasing creamy yolks. Huevos haminados are served alongside savoury pies, gratins and fritters and at the Sabbath brunch. They also feature throughout Passover.