We had the pleasure of learning how to make traditional Israeli shakshuka- a tomato and egg dish typically enjoyed for brunch, and latkes- potatoes fried in oil, from Heidi, who has perfected her recipes from living in Israel for three years. Below are the recipes and instructions.
Watch the recording of our class
Shakshuka Recipe
(makes one shakshuka)
Ingredients:
Olive oil
1 bulb garlic
5-6 big ripe tomatoes (around 2lbs)
Jar of your favorite marinara (I love Rao’s)
Smoked paprika
6-8 eggs
Bay leaves
Salt
Spicy red pepper flakes (optional)
Equipment:
Frying pan
Cutting board
Knife
Directions:
Peel and crush garlic, dice the tomatoes.
Heat oil over medium heat, add garlic (and pepper flakes or other spicy pepper if using) and sauté until fragrant; add tomatoes. You may need to increase the heat a little.
Add 2 bay leaves and some smoked paprika and salt to taste. Simmer until the tomatoes start to break down; add marinara if using and continue to simmer until shakshuka begins to thicken.
Crack eggs into the sauce and use a fork to scramble the whites (try not to break the yolks). You may cover the pan with a lid to speed up the cooking of the eggs.
When eggs reach desired preparation (over easy, medium, or hard) serve a big scoop of sauce along with one or two eggs and enjoy with some fresh bread.
Latke Recipe
(makes 10-12 latkes)
Ingredients:
High oleic oil such as sunflower or avocado
4 large russet potatoes (around 4lbs total)
1 large onion or two small onions
4 eggs
Salt and pepper
1/4 C potato starch (not mandatory but good to have on hand in case the batter is too runny)
Equipment:
Cheese cloth or tea towel
Food processor with grater insert or box grater
Directions:
Scrub potatoes, shred, and use cheese cloth to squeeze out moisture into a bowl. Let liquid stand in bowl for a few minutes.
Quickly dump liquid from bowl and then scrape the starch that had settled at the bottom into the bowl with the squeezed potatoes.
Shred and squeeze the onion and add to the bowl with shredded potatoes; add salt and pepper to taste.
Add eggs one at a time until mixture is sticky enough to form into pucks. If too dry add more egg. If too runny add extra potato starch.
Heat oil in a pan over medium-high heat.
Form latke batter into palm-sized pucks and add to hot oil.
Flip when browned; drain on paper towels.
Enjoy!