Creamy Green Shakshuka with Crispy Latkes

Ingredients (19)

  • ⅓ cup extra-virgin olive oil
  • 1 large onion, finely diced
  • 3 large garlic cloves, thinly sliced
  • 1 pound roughly chopped stemmed mixed green leaves (such as kale, spinach, chard), from 1½ pounds unstemmed mixed greens
  • ¼ cup vegetable broth
  • 1 cup packed mixed fresh herbs (parsley, cilantro, basil), finely chopped
  • 1 teaspoon chopped fresh thyme, za’atar, or oregano
  • 1 tablespoon finely chopped jalapeños
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon freshly grated nutmeg, plus more to taste
  • ½ cup half-and-half (or ¾ cup if you’re feeling the creamed- spinach vibe)
  • 8 large eggs
  • 2 very large Russet potatoes (2 pounds), scrubbed
  • 1 medium onion
  • 1 large eggs
  • ½ tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup vegetable oil
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Nutritional Information
  • Calories266
  • Fat20.25g
  • Saturated fat3.38g
  • Trans fat0.09g
  • Carbs15.01g
  • Fiber1.88g
  • Sugar2.22g
  • Protein7.24g
  • Cholesterol143.23mg
  • Sodium467.58mg
  • Nutritional Analysis per serving (12 servings) Powered by

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Creamy Green Shakshuka with Crispy Latkes

This creamy green shakshuka is a fun and tasty recipe from Adeena Sussman’s “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen” that marries Israeli and American foods, and it’s a great use of your cast-iron skillet. It’s also a great use of surplus kale, spinach, or other greens.

See Sussman’s tips for crispy latkes, but know this dish is great even without the potato pancakes.

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Tips for Eggs


  1. 1Set a rack in the top third of the oven.
  2. 2Make the shakshuka: In a 12-inch oven-safe skillet heat the olive oil over medium heat. Add the onions and cook, stirring, until lightly golden, 9 to 10 minutes. Add the garlic and cook, stirring, 1 more minute. Raise the heat to medium-high, then add the greens in batches, stirring as they wilt and release most of their liquid, 2 to 3 minutes per batch (you don’t want the greens to be completely dead, but they should have slumped and reduced in size significantly). Add the vegetable broth and cook until mostly absorbed. Stir in the mixed herbs, thyme, jalapeño, salt, pepper, and nutmeg.
  3. 3Preheat the broiler.
  4. 4Reduce the heat on the stove to medium-low, stir in the half-and-half, and simmer until the mixture unifies and thickens slightly, 1 to 2 minutes (at this point you can turn off the heat, cover the mixture, and make the latkes). Use a spoon to hollow out eight small wells for the eggs, and crack the eggs into the wells. Cook for 3 minutes, then transfer to the oven and cook until the whites are just opaque but the yolks are still runny, 2 to 3 minutes. Serve over latkes.
  5. 5Make the latkes: 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, transfer them to the water, and let them sit for 5 minutes. Place a clean kitchen towel on the counter near the sink. Pull the potatoes and onions out of the water, squeeze out as much water as you can back into the bowl, and let the water settle. Dump the potatoes and onions onto the towel, fold the towel over the mixture, and squeeze out and discard as much of the liquid as you can from the potatoes and onions. Gently drain the water out of the large bowl, tipping out all the water but leaving the white potato starch at the bottom. Add the squeezed potatoes and onions to the sludge in the bowl, then add the eggs, salt, and pepper and stir it all together.
  6. 6Meanwhile, heat ¼ cup of the vegetable oil in a 10-inch skillet over medium heat (don’t worry, they’ll still crisp, without burning). Two or three at a time, spoon the mixture into the pan ⅓ cup at a time into 4-inch-round, ½-inch-thick latkes, pressing down gently, and fry until each side is golden and crisp, 3 to 4 minutes per side. Repeat with the remaining batter and oil; drain latkes on paper towels. Serve with the green shakshuka.

Recipe excerpted with permission from “Sababa” by Adeena Sussman, published by Avery, an imprint of Penguin Random House.

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