A popular Sephardi variation of cholent is Haminados. It typically includes whole eggs in the shell, which are placed on top of the Hamin mixture in the stewing pot and turn brown in the course of all-night cooking. The brown eggs, called "haminados" ("güevos haminadavos" in Ladino, "huevos haminados" in Spanish), are shelled before serving and placed on top of the other cooked ingredients. In a Tunisian version, the brown eggs are cooked separately in a metal pot on the all-night stove with water and tea leaves (similar to tea eggs). "Haminados" can be cooked in this way even if no hamin is prepared. The addition of tea leaves, coffee grinds, or onion skins to the water dyes the shell purple and the white a light brown, giving the egg a smooth creamy texture. In Israel, brown eggs are a popular accompaniment to ful medames (a dish of mashed broad beans) and they may also be served with hummus (a dip of mashed chickpeas mixed with tahini) and in a sabich sandwich.