Jewish Yemeni bread (kubaneh) with zhug

Traditionally baked in the residual heat of the hearth overnight on Friday and served for breakfast or brunch on Sabbath (Shabbat) with boiled eggs, tomato salsa and a hot green chilli sauce called zhug sahawiq or skhug, this bread is rich with both flavour and history. The Yemen Jews brought it to Israel and it has become an integral part of Israeli cuisine. The eggs are often cooked overnight with the bread and are called chaminados when prepared this way.