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Jachnun recipe
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Prep
15
minutes
mins
Cook Time
12
hours
hrs
Yield
6
people
Ingredients
2-3
slices day-old bread
6
rolls jachnun dough
4
eggs
3
roma or beefsteak tomatoes
Schug
Instructions
Preheat oven to 225°. Press bread slices into bottom of an oven-proof pot, creating one even layer.
Lay a piece of parchment paper over bread slices (enough to overlap sides of the pot), and lay jachnun rolls down in two layers.
Cover with parchment overhang, and place raw eggs over the parchment.
Place in oven for 12 hours. Using gloves, lift lid, and allow steam to escape.
Carefully lift out the eggs using tongs and transfer to a plate. Using a spatula, lift out the jachnun rolls and transfer to a plate.
Use a grater to shred the tomatoes. Top with a dollop of schug, and serve with jachnun. Peel and slice eggs, and add to the serving plate.