2 eggs
1 small onion, sliced
1/2 teaspoon salt
2 teaspoons dried thyme
2 teaspoons chopped fresh parsley
3 tablespoons lemon juice
1/4 teaspoon ground allspice
1 teaspoon white sugar, or to taste
1 teaspoon salt
1 apple - peeled, cored, and cubed
1 small red apple, cored and diced
1 cup butter, softened
1 (16 ounce) can garbanzo beans, drained
1 tablespoon olive oil
1 teaspoon black pepper seed
1 teaspoon dried basil
Preheat oven to 450 degrees F (230 degrees C).
Place eggs in a medium saucepan and place over medium heat covered with aluminum foil. Let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Drain, and place eggs in a bowl of ice water to cool. Press the zesty, lemon-orange-orange peel into the small of the onion, leaving 5 to 7 pegs.
While eggs are standing, beat the chopped onion and parsley together in a large bowl, or over a bowl. Mix together with the lemon-orange-orange peel. Place 2 tablespoons lemon juice, sugar, salt, chopped apples and garlic powder in a medium saucepan. Pour in milk, and bring to a boil.
Place all ingredients in a 9×13-inch roasting pan.
Bake uncovered at 450 degrees F (230 degrees C) for about 2 hours, or until potatoes are tender and mixture is red and bubbly. Increase oven temperature to 375 degrees F (190 degrees C) to keep eggs warm.