Title: Jachnoon (Baked Bread with Whole Eggs)
Categories: Jewish Yemeni Israel
Yield: 1 Servings

4		Ajin (see YEMENITE.009)
5		Eggs in shell
		Butter or margarine

Jachnoon is Sabbath food since it is prepared ahead. Eggs baked in the fashion turn a rich amber & have a pronounced nutty flavor. To baked eggs is a traditional Jewish method of preparation in both the Middle East & India.

1. Take 4 rolled-up ajin & place them in a well-buttered pan just large enough to contain them. Push 1 egg between each ajin, plus 1 more in center. 2. Bake in preheated, 250F. oven, all night, or abt 6 to 8 hrs during daytime -- a modern approach. Remove from oven & serve at room temp.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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