This is a Sephardic style of preparing eggs.
The whites of the egg turn beige from the onion skins which also infuses a wonderful onion flavor!
Brown eggs are better than white. This produces a popcorn kernel color in the end--very beautiful!
Typically, these eggs are cooked on Passover, but are wonderful all year long.
Ingredients:

One dozen eggs
¼ cup olive oil
1 teaspoon salt
1 teaspoon pepper
Outer dried browned skins from 8-10 onions
Water to cover eggs

Procedure:

Step 1 - Place water, onion skins, oil, salt and pepper in a 4-6 quart pan.

Step 2 - Add eggs gently. Bring water to a boil, cover and cook over lowest heat over night.