This unique fusion of Middle Eastern and Jewish cuisine results in a delightful and savory dish. Green shakshuka with crispy latkes brings together the creaminess of shakshuka with the crunchiness of latkes, creating a gastronomic indulgence that's perfect for weekend brunches or a cozy dinner. A warming, filling, and utterly satisfying dish that's loaded with greens and spices, the combination of flavors will undoubtedly tantalize your taste buds.
Photos of Green Shakshuka with Crispy Latkes Recipe
Some ingredients may not be commonly found in your home pantry but are worth seeking out for the unique flavors they bring. For instance, za'atar, a Middle Eastern spice blend, offers a herbal and tangy profile, while jalapeño adds a touch of heat. You may also need to look for specific types of greens and herbs, such as kale, swiss chard, or parsley, depending on what type of mixed greens you prefer. If fresh za'atar is not available, dried za'atar can be used as a substitute.
Ingredients for Green Shakshuka with Crispy Latkes
Extra virgin olive oil: Used both for frying and adding an extra layer of flavor to the dish.
Onion: Adds a sweet and savory flavor to the dish, contributing to the depth of the sauce.
Garlic: Gives a pungent, robust flavor that enhances the overall taste of the shakshuka.
Mixed greens: Can be a mixture of spinach, kale, or swiss chard, and they contribute to the 'green' in this shakshuka.
Vegetable broth: Adds a subtle savory note and helps in cooking the greens.
Mixed fresh herbs: Can be a mix of parsley, cilantro, or dill which adds freshness and vibrancy to the dish.
Za'atar: A Middle Eastern spice that adds a complex herbal and tangy note to the dish.
Jalapeño: Contributes heat to the dish, but the quantity can be adjusted according to taste.
Kosher salt and Black pepper: Essential seasonings that enhance the overall flavor of the dish.
Nutmeg: Adds a warm, slightly sweet flavor, complementing the savory elements.
Half-and-half: Brings creaminess to the shakshuka.
Eggs: The star of the dish, nestled in the sauce and cooked until the whites are set but yolks are still runny.
Russet potatoes: Starchy and perfect for making the crispy latkes.
One reader, Eustacia Kwan says:
This green shakshuka with crispy latkes recipe is a game-changer! The combination of the flavorful shakshuka and the crispy latkes is simply divine. The dish is bursting with fresh, vibrant flavors and the perfect amount of spice. It's a must-try for anyone looking to elevate their brunch game!
Cooking Techniques for Shakshuka and Latkes
How to prepare the latkes: Grate the potatoes and onions and soak them in cold water to release the potato starch. Squeeze out the excess water and mix with eggs, salt, and pepper to form the latke batter. Fry the batter in oil until golden and crisp.
How to prepare the green shakshuka: Sauté onions and garlic, then add the mixed greens, vegetable broth, herbs, jalapeño, and seasonings. Simmer with half-and-half until the mixture thickens. Create wells in the mixture and crack eggs into them, then cook until the whites are opaque but the yolks are still runny.
How To Make Green Shakshuka with Crispy Latkes
This green shakshuka gives a delicious twist to the Middle Eastern dish. It poaches eggs in a creamy sauce with mixed greens, served with crispy latkes.
Serves:
Ingredients
For the Green Shakshuka:
- ⅓cupextra virgin olive oil
- 1large onion
- 3clovesgarlic,large
- 1½lbsmixed greens,(about 16 cups), such as kale, spinach, chard, stems removed and roughly chopped
- ¼cupvegetable broth
- 1cuppacked mixed fresh herbs,such as parsley, cilantro, basil
- 1tspchopped fresh za’atar,thyme, or oregano, (or 1 tsp dried za’atar spice blend)
- 1tbspfinely chopped jalapeño,(about 1 jalapeño)
- 1tspkosher salt
- ¼tspfreshly ground black pepper
- ⅛tspfreshly grated nutmeg, plus more to taste
- ¾cup half-and-half
- 8large eggs
For the Crispy Latkes:
- 2lbsrusset potatoes,(2 very large), scrubbed
- 1onion,medium
- 2eggs,large
- ½tbspkosher salt
- 1tspfreshly ground black pepper
- ½cupvegetable oil
Instructions
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Fill a large bowl with cold water. Using the large holes on the side of a box grater (or a food processor fitted with the shredder attachment), grate the potatoes and onions and transfer them to the water and let them soak for 10 minutes to release the potato starch.
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While the potatoes and onions for the latkes soak, prepare the ingredients for shakshuka.
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Set out a large cutting board, and finely dice the onion, thinly slice the garlic, remove the stems and roughly chop the mixed greens.
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Measure out 1 cup packed finely chopped mixed fresh herbs, and finely dice 1 tablespoon of jalapeño. Set the ingredients aside and return to the latkes.
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Place a clean kitchen towel on the counter near the sink. With hands, lift handfuls of the potatoes and onion out of the water, while squeezing out as much water as possible back into the bowl. The potato starch at the bottom of the bowl will be used later.
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Set the potatoes and onion onto the towel. Fold the towel over the mixture and squeeze out and discard as much of the liquid as possible from the potatoes and onions. Set the towel full of potatoes and onion aside.
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Let the potato water settle for about 5 minutes, then gently drain the water out of the large bowl, tipping out all except the white potato starch at the bottom.
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Add the squeezed potatoes and onions to the sludge in the bottom of the bowl, then add 2 large eggs, salt, and pepper and stir it all together. Set the latke batter aside and make the shakshuka.
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In a 12-inch oven-safe skillet set over medium heat, add the olive oil. Once the oil shimmers, add the onions and cook for 9 to 10 minutes, stirring, until lightly golden. Add the garlic and cook, stirring, for 1 more minute.
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Raise the heat in the skillet to medium-high, then add the greens in batches, stirring as they wilt and release most of their liquid. Cook for 2 to 3 minutes per batch.
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Add the vegetable broth and cook until mostly absorbed. Stir in the mixed herbs, thyme, jalapeño, salt, pepper, and nutmeg.
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Reduce the heat to medium-low, stir in the half-and-half, and simmer for 1 to 2 minutes until the mixture unifies and thickens. (At this point, turn off the heat, cover the pan, and return to the latkes.)
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Turn on the broiler to get it warmed up.
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In a 10-inch skillet set over medium heat, add ¼ cup of oil (don’t worry, they’ll still crisp without burning). Scoop ⅓ cup of latke mixture into the pan. Cook about 2 or 3 per batch.
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Press down gently so each latke is about 4 inches around and ½-inch thick. Fry until each side is golden and crisp, 3 to 4 minutes per side.
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Drain on paper towels. Repeat with the remaining batter and oil.
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When adding the last batch of latkes to their pan, set the skillet with the shakshuka in it over medium heat. Remove the lid, and use a spoon to hollow out 8 small wells for the eggs.
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Crack the eggs into the wells. Cook on the stovetop for 3 minutes, then transfer to the broiler to cook for 2 to 3 minutes until the whites are just opaque but the yolks are still runny.
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Place a latke on each plate, serve the green shakshuka on top or alongside.
Nutrition
- Calories: 589.29kcal
- Fat: 42.35g
- Saturated Fat: 7.69g
- Trans Fat: 0.17g
- Monounsaturated Fat: 26.23g
- Polyunsaturated Fat: 6.34g
- Carbohydrates: 38.34g
- Fiber: 4.76g
- Sugar: 5.54g
- Protein: 16.83g
- Cholesterol: 312.51mg
- Sodium: 961.24mg
- Calcium: 169.04mg
- Potassium: 1140.63mg
- Iron: 4.61mg
- Vitamin A: 621.77µg
- Vitamin C: 37.75mg
Pro Tip for Perfecting Shakshuka and Latkes
When making the latkes, it's crucial to squeeze as much water as possible from the grated potatoes and onions. This step ensures that your latkes will be crispy and not soggy. A clean kitchen towel or cheesecloth works well for this purpose. Additionally, allowing the potato water to settle and using the starch at the bottom of the bowl will help bind the latkes together, eliminating the need for flour or another binding agent.
Time-Saving Tips for Making This Recipe
Prep ahead: Chop and prepare all your ingredients in advance to streamline the cooking process.
Multitask: While the shakshuka is simmering, you can start preparing the latkes to save time.
Efficient workflow: Organize your workspace and follow the recipe steps in order to maintain a smooth and efficient cooking process.
Quick cleanup: Clean as you go to minimize the post-cooking cleanup time.
Use ready-made: Consider using store-bought latkes to save time if you're short on it.
Substitute Ingredients For Green Shakshuka with Crispy Latkes Recipe
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a suitable substitute for extra virgin olive oil in cooking.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a delicate taste to the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for mincing or chopping.
mixed greens - Substitute with spinach: Spinach can be used as a substitute for mixed greens, offering a vibrant color and a mild, slightly sweet flavor.
vegetable broth - Substitute with chicken broth: Chicken broth can be used as a substitute for vegetable broth, adding savory depth to the dish.
mixed fresh herbs - Substitute with parsley, dill, and cilantro mix: This combination provides a similar fresh and aromatic flavor to the dish.
jalapeño - Substitute with serrano pepper: Serrano peppers offer a similar level of heat and flavor to jalapeños, making them a suitable substitute.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.
half-and-half - Substitute with whole milk and heavy cream mix: A mixture of whole milk and heavy cream can replicate the richness of half-and-half in the recipe.
russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar texture and flavor to russet potatoes, making them a suitable substitute for latkes.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying the latkes.
Best Way to Present Green Shakshuka With Crispy Latkes
Elevate the green shakshuka: Carefully spoon the green shakshuka into individual ceramic ramekins for an elegant and refined presentation. This will add a touch of sophistication to the dish and showcase the vibrant colors of the shakshuka.
Create a latke tower: Stack the crispy latkes in a vertical arrangement on the plate to create a visually stunning tower. This will add height and dimension to the dish, making it visually appealing and impressive.
Garnish with fresh herbs: Sprinkle the dish with a generous amount of freshly chopped parsley and chives to add a pop of color and a burst of fresh flavor. The vibrant green hues will contrast beautifully with the rich, golden latkes and the green shakshuka.
Incorporate edible flowers: Introduce delicate and colorful edible flowers such as nasturtiums or pansies to add a touch of elegance and a whimsical, artistic element to the dish. The edible flowers will provide a beautiful and unexpected visual appeal.
Use a circular mold for plating: Place a circular mold on the plate and carefully spoon the green shakshuka inside, creating a perfectly round shape. Remove the mold to reveal a clean and polished presentation, adding a touch of finesse to the dish.
Drizzle with infused oil: Finish the dish by drizzling a small amount of infused olive oil over the green shakshuka. The infused oil will add depth of flavor and a glossy sheen to the dish, enhancing its overall visual appeal.
Add a sprinkle of za'atar: Dust the dish with a light sprinkle of za'atar for a final touch. This will not only enhance the flavors but also add a visually appealing element to the presentation.
Essential Kitchen Tools for Making Shakshuka and Latkes
Box grater: A kitchen tool used for grating foods such as cheese, vegetables, and potatoes. It typically has different grating sizes for various textures.
Oven-safe skillet: A skillet or pan that is safe to use in the oven, allowing for dishes to be started on the stovetop and finished in the oven without needing to transfer the ingredients to a different dish.
Cutting board: A flat board used for cutting and preparing food. It provides a sturdy and clean surface for chopping, slicing, and dicing ingredients.
Kitchen towel: A cloth used in the kitchen for drying hands, wiping surfaces, and handling hot cookware. It is an essential tool for maintaining cleanliness and safety in the kitchen.
Large bowl: A deep, wide container used for mixing ingredients, marinating, or storing food. It is a versatile tool in the kitchen for various cooking and preparation tasks.
Skillet: A frying pan with a flat bottom and sloping sides, used for frying, searing, and browning ingredients. It is a fundamental tool for stovetop cooking.
Paper towels: Absorbent disposable towels used for cleaning up spills, drying hands, and draining excess oil from fried foods. They are a convenient and hygienic tool in the kitchen.
Storing and Freezing Instructions for Shakshuka and Latkes
Here are the storing and freezing guidelines for green shakshuka with crispy latkes:
- To store leftover shakshuka, let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.
- Leftover latkes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 350°F (180°C) oven until crispy and heated through, about 10-15 minutes. Alternatively, reheat in an air fryer at 350°F (180°C) for 5-7 minutes until crispy.
- To freeze shakshuka, let it cool completely before transferring to a freezer-safe container or resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in a skillet over medium-low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.
- To freeze latkes, let them cool completely before placing them in a single layer on a baking sheet. Freeze until solid, about 2 hours, then transfer to a freezer-safe container or resealable bag. Freeze for up to 1 month. Reheat directly from frozen on a baking sheet in a 400°F (200°C) oven until crispy and heated through, about 15-20 minutes, flipping halfway through.
How To Reheat Leftover Shakshuka and Latkes
To reheat leftover green shakshuka, place it in a skillet over medium-low heat. Stir gently until heated through, taking care not to break the eggs. If the mixture seems dry, add a splash of broth or water to loosen it up. Cover the skillet for a few minutes to help the eggs warm up without overcooking.
For the crispy latkes, preheat your oven to 375°F (190°C). Place the latkes on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a small amount of oil until crispy and warmed through.
If you have an air fryer, you can reheat the latkes in it for a quick and crispy result. Preheat the air fryer to 375°F (190°C) and place the latkes in the basket in a single layer. Cook for 3-5 minutes, or until heated through and crispy.
For a quick and easy reheating method, place the shakshuka and latkes on a microwave-safe plate and heat in the microwave for 1-2 minutes, or until heated through. Be aware that the microwave may cause the latkes to lose some of their crispiness.
If you want to reheat both the shakshuka and latkes together, place the shakshuka in an oven-safe skillet or baking dish, and arrange the latkes around the edges. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to help the latkes crisp up.
Interesting Trivia About Shakshuka and Latkes
The green shakshuka with crispy latkes recipe is a delicious and nutritious dish that combines the flavors of mixed greens, fresh herbs, and crispy latkes. This dish is a unique twist on the traditional shakshuka, incorporating a variety of greens and herbs for a fresh and vibrant flavor. The crispy latkes add a satisfying crunch to the dish, making it a delightful and filling meal. It's a great way to incorporate more greens into your diet while enjoying a flavorful and satisfying dish.
Is Making Green Shakshuka With Crispy Latkes Affordable?
The green shakshuka with crispy latkes recipe is moderately cost-effective for a household. The use of mixed greens, herbs, and eggs offers a balance of nutrition and affordability. However, the need for specific fresh ingredients may slightly elevate the cost. The approximate cost for a household of 4 people is around $25-$30. The overall verdict rating for this recipe is 8/10, considering its nutritional value, flavor, and the satisfying combination of the green shakshuka and crispy latkes.
Is This Shakshuka Recipe Healthy or Not?
The green shakshuka with crispy latkes recipe is a delightful blend of healthy and indulgent ingredients. Let's break it down:
Healthy aspects:
- The recipe incorporates a generous amount of mixed greens and herbs, providing a good source of vitamins, minerals, and fiber
- Onions and garlic offer prebiotics and immune-boosting properties
- Eggs are a fantastic source of protein, healthy fats, and essential nutrients
- The use of vegetable broth keeps the dish light and flavorful
Indulgent aspects:
- The latkes are deep-fried, which can add significant amounts of oil and calories to the dish
- Half-and-half is used in the shakshuka, increasing the fat and calorie content
- The recipe calls for a considerable amount of oil, both in the shakshuka and latkes
While the green shakshuka itself is relatively healthy, the addition of deep-fried latkes shifts the balance towards a more indulgent meal.
To make this recipe healthier without compromising on taste, consider the following suggestions:
- Instead of deep-frying the latkes, try baking them in the oven or using an air fryer to reduce the oil content
- Swap the half-and-half with a lighter alternative, such as low-fat milk or a plant-based cream, to cut down on fat and calories
- Reduce the amount of oil used in the shakshuka by sautéing the vegetables in a smaller quantity or using a cooking spray
- Incorporate more vegetables into the shakshuka, such as bell peppers, zucchini, or tomatoes, to increase the nutrient density and fiber content
- Serve the shakshuka with a side salad or roasted vegetables to balance out the meal and add more nutrients
Editor's Opinion on This Shakshuka and Latkes Dish
The combination of the vibrant green shakshuka and the crispy latkes is a delightful and innovative twist on traditional shakshuka. The use of mixed greens and fresh herbs adds a burst of flavor, while the crispy latkes provide a satisfying crunch. The step-by-step instructions are clear and easy to follow, making this recipe accessible for home cooks. Overall, this dish offers a unique and delicious culinary experience that is sure to impress both guests and family members.
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Why trust this Green Shakshuka with Crispy Latkes Recipe:
This recipe offers a unique twist on the traditional shakshuka, incorporating mixed greens and fresh herbs for a vibrant and nutritious dish. The use of jalapeño adds a subtle kick, while the crispy latkes provide a delightful contrast in texture. With a careful balance of flavors and a step-by-step guide, this recipe promises a delightful culinary experience. Trust in the combination of fresh ingredients and expert techniques to elevate your dining experience.
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