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I like the idea of creating a design on the eggs. In order to do this you need to apply something to the egg to prevent the dye from completely coloring the eggs. Enter nylons because a this will help secure your designs and allow the dye to work through the rest of the egg.
For the design, you can choose from a variety of things like herbs, strawberry tops, potato bag, etc. Whatever you are using, dampen the egg with a bit of water as it helps everything stick. Wrap it tightly in the nylon being careful not to break the egg because eggs are uncooked at this point.
Place the eggs in a saucepan along with the onion skins. Now place the pan over medium-high heat, bring to boil and simmer for 20 minutes.
Remove the pan from the heat and carefully pull out the eggs...then pull the herbs off the eggs leaving behind the design transfer.
Blot the dyed eggs with some clean paper towels and buff with a little oil or fat to create a shine.

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https://padlet.com/Iulia15/lpkvups9zh1lfqq3

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For the dough we need:
3 eggs
80 g sugar
5 g salt
5 ml vanilla extract
10 g honey
75 g cake flour
5 g cocoa powder
15 g red rice flour
35 g milk
30 g unsalted butter
Food coloring (red color)
For the cream cheese frosting we need:
180 g cream cheese
35 g sugar
10 g lemon juice
3 ml vanilla extract
235 g heavy cream (with 35% milk fat)
For the coffee syrup we need:
50 g water
30 g sugar
5 ml rum
For the red mirror glaze we need:
57 g water
60 g sugar
90 g starch syrup or glucose
50 g sweetened condensed milk
7 g powdered gelatin + 35 g water
25 g milk chocolate
70 g white chocolate
Food coloring (red color)

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For the dough we need:
400 g flour
260 g water
16 g of yeast
8 g salt
12 g sugar
Optionally you can put 2 tablespoons of oil
For the sauce we need:
A tablespoon of oil a tablespoon of flour
A bottle of tomato sauce
5 g of salt
A cube of sugar (approx. 5 g)
Oregano, basil
Method of preparation:
Mix the salt and sugar in the flour.  Dissolve the yeast in warm water, then pour over the flour.  Knead for 10 minutes.  Leave to rise for 40 minutes, then preheat the oven to 250 ° C
Prepare the sauce as follows: Put a tablespoon of oil and a tablespoon of flour on low heat, then the tomato sauce, a pinch of salt, a cube of sugar, oregano and basil.  Leave on the fire until it thickens.
Spread the leavened dough in the tray, then put the sauce, a layer of cheese, ham, mushrooms, corn, etc., and put another layer of mozzarella on top and leave until browned at 200 ° C.

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1/2 kg chicken breasts
salt
black pepper
2 tablespoon extra-virgin olive oil
1 small onion, diced
1/2 kg mushrooms, sliced
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 teaspoons dried oregano
30g low-sodium chicken broth
Pinch crushed red pepper flakes
1 package penne
170g shredded mozzarella
100g of grated parmesan
90g packed baby spinach
Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in penne and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet. Add cheeses and stir until melted, then add spinach and stir until wilted. Slice chicken and return to skillet. Season with more salt and pepper to taste.