Shabbat jachnun with brown eggs, grated tomato and schug

Method

1. Start the evening before, around 20:00 (on Friday, before candle-lighting; see tips). Preheat the oven to 100°C conventional. Line the base and sides of an 18–20 cm lidded casserole with two layers of baking parchment and grease the paper with the 3 g oil. Place the two still-frozen jachnun rolls side by side.
2. Wash the 4 eggs, wipe dry and place whole, in their shells, in the gaps around the rolls and on top. Cover with a sheet of baking parchment, then foil pressed tightly around the rim, then the lid: no steam should be able to escape. Bake at 100°C for 12 hours without opening; if the jachnun packet specifies a different time, follow it.
3. In the morning, take out the casserole and open: the rolls should be amber-brown, almost caramel-coloured, soft, with no raw dough in the centre, and smell of toasted, caramelised dough; the eggshells should be mottled amber and the whites beige-brown and tender. If the rolls are still pale in the centre, close the casserole and return to the oven at 130°C for 30–45 minutes (on weekdays only). Run the eggs under cold water for 1 minute so they can be peeled without burning your fingers, or leave in their shells for everyone to peel their own at the table. Keep the rolls covered while preparing the condiments.
4. Halve the tomatoes and grate them, cut-side down, on the coarse side of a grater over a bowl, until only the skins remain in your hand; discard the skins. Season the grated tomato with 2 g salt and taste: it should be distinctly salty, as it is the sauce for the dish.
5. For the schug, chop the coriander, chilli and garlic very finely with a knife on the board, running the blade through several times. Gather the mixture together, add 1 g salt, the cumin, cardamom and pepper, then crush thoroughly with the flat of the knife (or in a mortar) and bind with the olive oil: you should have a glossy, dark green paste with a strong scent of coriander and chilli.
6. Serve each person one whole roll and two eggs, with the grated tomato and schug separately, and 1 g salt in a small dish. Unroll the dough with a fork or by hand and dip each mouthful into the tomato, adding schug to taste; halve the eggs and dip them in the salt.