Shakshuka is a traditional Middle Eastern dish of poached eggs sitting atop of a bed of peppers and onions in a spicy tomato sauce. This flexible and delicious dish lends itself to unique inspirational twists, including adding a traditional latke to the mix.
- 6 cups grated potatoes
- 3 tablespoons arrowroot starch
- 2 eggs
- ¼ cup chives, chopped
- Salt and pepper to taste
- High-heat oil for frying
- 2 sweet peppers, sliced
- 1 onion, sliced
- 1 14-ounce can diced tomatoes, drained
- ½ cup water
- 2 tablespoons tomato paste
- 1 tablespoon harissa (more if you like it really spicy)
- 5 eggs
- Salt and pepper
- Preheat the oven to 200 degrees. Squeeze as much of the excess water out of the grated potatoes as possible. Add in the arrowroot, eggs, chives, salt and pepper.
- Heat a cast-iron pan with oil, about ¼-inch deep, until it is hot. Form palm-sized patties with the potato mixture, squeezing out any additional liquid. Gently place in the hot pan. Do not move the latkes until they form a crust, about 3 to 5 minutes. Flip latkes and fry until golden brown. Drain on a paper towel and then place on a baking sheet. Place the baking sheet in the warm oven while you prepare the shakshuka.
- Using the same pan (don’t worry if there are potato bits still in the pan!), sauté the onion and pepper over medium heat until soft. Add tomatoes, water, tomato paste and harissa. Cover the pot and let simmer until the sauce thickens, about 10 minutes. Create five dips in the sauce and gently place a cracked egg in each pocket. Lower the heat to medium-low and cover the pan. Cook for about 10 minutes, until the eggs are poached.
- Layer the shakshuka sauce on your plate, top with two latkes, and then top the latkes with more sauce and an egg.