Croquettes and Minarets: Passover: Houevos Haminados / Marbled eggs

Passover and Easter more often than not, fall at the same time of year. Apart from its seasonal similarity there is also one other thing that the two festivals have in common. Eggs.
Whilst Amir & I have been busy preparing food for passover, Dan has been enjoying Easter activities at school. These activities are centred around eggs. There is an Easter egg hunt where they search for chocolate eggs wrapped in colourful tin foil, there's the egg decorating competition and the egg rolling competition. According to google research, the egg symbolises "life" for the Christians to remember the Resurrection of Jesus after he was crucified. Eggs in the Jewish tradition however, represent mourning.
When I was a child and Easter fell at the same time as passover, I wasn't allowed to eat my chocolate Easter eggs until passover had finished, so my Mum would store them away in a cupboard until I was able to eat them. If only I had the same will power now, as I did then.
Houevos Haminados is I believe Ladino for baked eggs. I call them marbled eggs as that is the effect given after they've been cooked. Each one is unique in design and they are always a talking point at our passover meal. These eggs are supposed to be baked for hours and hours in the oven but here is the quick version which is just as effective.

The secret of this recipe is onion peel. You will need as much as possible, so start collecting it months before or perhaps ask your supermarket if you can collect some in a bag. There isn't a measurement of quantity needed. I use handfuls and handfuls.

Eggs (based on 10 eggs)

Onion peel (mostly red but mix in some brown)

1 small teaspoon of black pepper

salt

2 large tablespoons of oil

Place the onion peel in a saucepan

Bury the eggs inside the peel

Add the oil and the seasoning

Cover with water so the eggs are just peeking

Cook for the longest possible time you can until the water has almost gone.

Whilst cooking, the eggs should crack from the heat, this is how the eggs get their marble effect. If you see that the eggs haven't cracked and the water has reduced a lot then tap each egg very lightly with a spoon, put a little more water and carry on cooking.