A kosher vegetarian brunch dish which is very popular with Moroccan Jews.
Ingredients
- For the Potato Latkes:
- 2 medium potatoes
- 1 small onion
- 1 egg
- 2 tblsp flour
- Oil for frying
- Salt and pepper
- For the Shaksuka:
- 2 large red peppers
- 2 tins chopped tomatoes
- 1 small fresh chili, chopped very finely
- 1 clove garlic, crushed
- Smoked paprika
- Cayenne pepper
- Salt and pepper
- Vegetable oil
- 6 eggs
Method
- For the Potato Latkes: Peel and chop potatoes and onions into large chunks, put into processor.
- Crack one egg into a cup and whisk it with a fork. Pour into processor and whizz.
- Heat oil in pan until very hot. Spoon dollops of mixture onto pan.
- Cook until golden and crispy on outside. Remove and dry on kitchen paper.
- For the Shaksuka: Put peppers under hot grill to blacken. Keep turning. When skin is black take out and put into ziplock bag. Close. Leave to steam for a few minutes. Peel off the charred skin.
- Put drained tomatoes, chilli and all other ingredients except eggs, oil and bread into a blender. Blitz for a few seconds.
- Take out and put into small ovenproof dish. Break eggs, drop on top, sprinkle with salt and pepper and drizzle with oil.
- Put into hot oven for approximately 5-7 minutes until egg whites are cooked.
- Take out, chop coriander on top, serve with mixed salad and crusty bread if having for lunch. You dip the bread pieces into the hot mix.
- Put into oven proof dish and drizzle of vegetable oil.
- Cook in oven at 180/200 for 20 minutes. Serve with Latkes.
