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Green Shakshuka with Crispy Latkes
Green Shakshuka with Crispy Latkes
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious Shakshuka with flavorful greens, onions, garlic, and spices, topped with eggs. Enjoy for dinner with crispy latkes, perfect for breakfast leftovers!
Ingredients:
  • For the green shakshuka:
  • 1/3 cup extra virgin olive oil
  • 1 large onion
  • 3 large cloves garlic
  • 1 1/2 pounds mixed greens (kale, spinach, chard), stems removed and roughly chopped (about 16 cups)
  • 1/4 cup vegetable stock
  • 1 cup packed mixed fresh herbs (parsley, cilantro, basil)
  • 1 teaspoon fresh za'atar, thyme, or oregano, chopped (or 1 teaspoon dried za’atar spice blend)
  • 1 tablespoon finely chopped jalapeño, (about 1 jalapeño)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg, plus more to taste
  • 1/2 to 3/4 cup half-and-half
  • 8 large eggs
  • For the crispy latkes:
  • 2 very large Russet potatoes (2 pounds), scrubbed
  • 1 medium onion
  • 2 large eggs
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup vegetable oil
Instructions:
  • Prepare the latkes by grating the potatoes and onions using a box grater or food processor with the shredder attachment. Soak the grated ingredients in a bowl of cold water for 10 minutes to release the potato starch.
  • Prepare the shakshuka ingredients: While the potatoes and onions for the latkes are soaking, get ready for your shakshuka. On a large cutting board, finely chop the onion, thinly slice the garlic, and roughly chop the mixed greens. Measure out 1 cup of finely chopped mixed fresh herbs and finely dice 1 tablespoon of jalapeño. Set everything aside and go back to the latkes.
  • Drain the potato mixture: Lay a clean kitchen towel on the counter close to the sink. Lift the potatoes and onion out of the water, squeezing out excess water back into the bowl to collect potato starch. Transfer the mixture onto the towel, fold it over, and squeeze out any remaining liquid. Place the towel with the mixture aside.
  • Allow the potato water to sit for 5 minutes, then carefully pour off most of the water from the bowl, preserving the white potato starch at the bottom. Add the squeezed potatoes and onions to the remaining starch, followed by 2 large eggs, salt, and pepper. Mix everything well to create the latke batter. Set aside and proceed to make the shakshuka.
  • Caramelize the onions and garlic: Heat olive oil in a large oven-safe skillet. Sauté onions until lightly golden for 9-10 minutes, then add garlic and cook for 1 more minute.
  • Sauté the greens in batches over medium-high heat until wilted and releasing their liquid, about 2 to 3 minutes per batch. Ensure they are cooked but still vibrant. Pour in the vegetable broth and simmer until mostly absorbed. Then, mix in the herbs, thyme, jalapeño, salt, pepper, and nutmeg.
  • Stir in the half-and-half over medium-low heat and simmer until the mixture combines and slightly thickens, for 1 to 2 minutes.
  • Preheat the broiler. In a 10-inch skillet over medium heat, pour 1/4 cup of oil. Spoon 1/3 cup of latke mixture into the pan, making each latke 4 inches in diameter and 1/2-inch thick. Cook until golden and crisp, about 3 to 4 minutes per side. Drain on paper towels. Repeat with remaining batter and oil.
  • Complete the latkes and shakshuka by adding the final batch of latkes to the pan. Place the shakshuka skillet over medium heat, uncover, and create 8 small wells using a spoon. Crack an egg into each well. Cook on the stovetop for 3 minutes, then broil for 2-3 minutes until whites are opaque and yolks are runny.
  • Serve: Plate a latke on each dish and top or place the green shakshuka alongside.

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