Sabbath Meal in Non-Electric Multi-cooker
Quite a few years ago I was in Israel and stayed with a family. The evening before every Sabbath, meal prep was like this: In a non-electric pot, which had several nesting inserts (pots, strainer, and other inserts), similar to the ones on Amazon.com.
In the bottom, was meat, like beef pot roast type, several veggies, such as potatoes, carrots, etc., then in another insert, was rice, then some other foods and also eggs, not shelled. The whole stack was put on a back burner, turned very low, and it cooked all night. In the morning, the eggs were removed for breakfast. As I remember, the eggs had been somewhere in the pot that allowed juices to drip on them, and they were flavored slightly with that...even with the shells on. Good!
Later in the Sabbath afternoon, the other foods were removed for the Sabbath meal. It was not a Cholent, or stew. The foods were separate such as it would be if one went to someone's house for our regular pot roast, potatoes, etc. I was facinated with the process and how good it was.
The mother of the house only spoke Hebrew and French. I spoke some French, but not well enough to get cooking lessons.
I have a similar pot, but do not know how to prepare the meal so that it comes out cooked properly in one pot. It was delicious. I am not Jewish, so have limited access to people who understand that kind of cooking.
That sounds like an adafina, the Moroccan version of cholent, which is cooked in separate layers and served separately. The fact that your hostess spoke French supports the theory. I've been served excellent adafina, but have never made one myself and can't give you a recipe.
Technically speaking it was infact a cholent based on no other reason then it cooked overnight on the Sabbath. Jews from the Middle and Far-East regularly enjoy their Hameen (another name for cholent meaning "Hot thing") in exactly that same deconstructed method...down to the eggs.