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.