Adeena Sussmans Green Shakshuka With Crispy Latkes

In this vibrant twist on a North African classic, fresh parsley and cilantro add a bright, herbaceous flavor to a rich and spicy Shakshuka, perfectly paired with crispy, golden Latkes – a satisfying brunch or breakfast dish that’s sure to impress.

Ready Time

2 hrs

Yields

9 servings

Ingredients

For the Shakshuka:
2 1/4 cups chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 large onion, chopped
2 large red bell peppers, chopped
2 large ripe tomatoes, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 can (28-ounce) crushed tomatoes
2 cups vegetable broth
9 large eggs
Salt and pepper, to taste
For the Latkes:
3 large Russet potatoes, peeled
1 large onion, grated
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 large eggs
1/4 cup panko breadcrumbs
Vegetable oil, for frying

Instructions

Start by preheating your oven to 400°F (200°C).

Next, prepare the Shakshuka.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped red bell peppers and cook for an additional 5 minutes.

Add the minced garlic, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet.

Cook for 1 minute, stirring constantly.

Stir in the crushed tomatoes, vegetable broth, and chopped parsley and cilantro.

Bring the mixture to a simmer.

Create 9 wells in the Shakshuka mixture and crack an egg into each well.

Season with salt and pepper to taste.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the whites are set and the yolks are still runny.

While the Shakshuka bakes, prepare the Latkes.

Grate the Russet potatoes and set them aside.

In a large bowl, combine the grated onion, minced garlic, flour, salt, black pepper, and paprika.

Add the grated potatoes to the bowl and stir until well combined.

In a separate bowl, beat the eggs and mix in the panko breadcrumbs.

Add the egg mixture to the potato mixture and stir until just combined.

Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.

Using a spoon, drop small amounts of the potato mixture into the skillet, about 1/4 cupfuls.

Flatten the Latkes slightly with a spatula and cook for 4-5 minutes on each side, or until crispy and golden.

Drain the Latkes on paper towels and serve with the Shakshuka.

Notes

Make sure to prep all the ingredients before starting to cook, it’ll make the process much smoother.

Also, keep in mind that the Shakshuka mixture needs to simmer for a bit before baking, so plan accordingly.

For the Latkes, make sure to squeeze as much moisture out of the grated potatoes as possible, this will help them crisp up nicer.

Don’t overmix the potato mixture, you want it to still be a bit chunky.

Don’t open the oven door while the Shakshuka is baking, you want to let it cook undisturbed so the eggs set properly.

Also, keep an eye on the Latkes while they’re frying, they can go from perfect to burnt quickly.

You can make the Shakshuka mixture ahead of time and store it in the fridge for up to a day, but it’s best to assemble and bake it just before serving.

You can also fry the Latkes ahead of time, but they’re best served immediately.