Ingredients
Check off ingredients as you go
Serves 8
- 12 eggs + 1 egg
- 2 hard-boiled eggs (cut into pieces)
- 250g (9 oz) chicken cutlets, chopped (raw)
- 2 tablespoons matzo meal (unleavened bread)
- 1 pinch of nutmeg
- 1 tablespoon neutral oil
- Salt, pepper
Crack the 12 eggs into a large bowl and beat them like an omelet. Add the chopped hard-boiled eggs, matzo meal, and oil. Season with salt, pepper, and nutmeg, then add the chicken cut into small pieces. Mix well.
Lightly oil a round glass baking dish (ideally, you can even line the bottom with parchment paper), then pour in the mixture. Add the whole egg in the center (adding it whole this way will create a beautiful slice when cut).
Cook in a bain-marie (water bath) for about 45 minutes over medium heat. A knife blade should come out clean.
Tips and Notes
You can replace the matzo meal with two handfuls of cooked and drained angel hair pasta.
The Minina is called Makoud when it’s baked in the oven instead of a bain-marie. In that case, add a bowl of chicken broth when it comes out of the oven. It will be absorbed and add lots of moisture.
You can make a vegetarian version by replacing the chicken with mushrooms.
If you’re making a smaller quantity with fewer eggs, remember to reduce the cooking time accordingly.