Huevos Haminados (Sephardic Jewish-Style Eggs)

• 6 eggs
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 1/2 teaspoon ground coffee (optional) or 1/2 teaspoon tea leaves (optional)
• 3 -4 yellow onion skins, the outer layers (the more, the better!)
• 1 -2 garlic clove, chopped (optional)
• 1 teaspoon vegetable oil
• 1 teaspoon vinegar

1. Place all ingredients into a pot or crock pot, and cover well with lukewarm water.
2. Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added.
3. After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites.
4. Drain the eggs, rinse the shells and refrigerate until ready to use.

eggs, pepper, salt, ground coffee, onion, garlic, vegetable oil, vinegar

Taken from www.food.com/recipe/huevos-haminados-sephardic-jewish-style-eggs-317802 (may not work)