Haminados
Haminados, also known as huevos haminados, chaminados, or braised eggs, is a traditional Sephardic Jewish dish popular in Israel. These eggs are cooked for a long time, resulting in red-brown whites and darkened yolks. The name is derived from the Hebrew word "," meaning "hot," reflecting the dish's preparation method.
Haminados have been a component of Jewish cuisine since at least the 15th century in Spain in [the Middle Ages|Medieval Spain]. Today, they are an integral of Israeli cuisine, typically prepared either on their own or as part of the Sephardic and Mizrahi Shabbat stew known as chamin. These braised eggs are often enjoyed as an ingredient or accompaniment in various dishes.
Name
The dish's name is haminados Historically, it was also called huebos hammados. The name derives from the Spanish word "huevos," meaning eggs, and the Hebrew word "ham" meaning "hot," appended with the Spanish ending "-ados", thus "made hot, heated."History
The origins of haminados, or braised eggs, are rooted in the Jewish culinary traditions of Medieval Spain. During this period, eggs were a staple in daily diets and held significant symbolic meaning within History of [the Jews in Spain|Jewish culture], representing various aspects of life such as creation, mourning, and celebration.Hélène Jawhara Piñer notes that during the Spanish Inquisition, traditional Jewish foods such as haminados were used as evidence against New Christians for secretly adhering to Judaism. For instance, in 1490, Pedro Martínez from Soria was denounced for consuming red eggs during Lent, a period that coincided with the Jewish holiday of Passover. Later, in 1505, Alvaro de Luna was tried in Almazán after witnesses reported that he ate red eggs on Fridays and during Lent.