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Parve
Easy
1 h
Diets 
4 medium potatoes, peeled and shredded
1 small onion, grated
2 large eggs, beaten
1/4 cup all-purpose flour, such as Glicks (or matzah meal)
1 teaspoon salt
1/2 teaspoon black pepper
oil, for frying
2 tablespoons Tuscanini Olive Oil
1 teaspoon ground cumin, such as Pereg
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
salt, to taste
pepper, to taste
4 to 6 eggs
2 cubes Dorot Gardens Frozen Cilantro
1 (24.7-ounce) jar Tuscanini Crushed Tomatoes
fresh parsley or cilantro, chopped
Grate the potatoes and onion, then squeeze out as much liquid as possible using a clean kitchen towel.
In a large mixing bowl, combine the shredded potatoes and onion with the eggs, flour, salt, and pepper.
Line a large skillet with Gefen Parchment Paper, pour about 1/4 inch of oil on top and heat up to medium heat.
Scoop about 1/4 cup of the potato mixture for each latke, flattening them slightly in the pan. Fry for one to two minutes on each side and make small wells in each latke; crack an egg into each well. Sprinkle the combined spices (garlic, cumin, paprika, and cayenne) on top and cook for one minute until fragrant.
Top with one to two slices of tomato, mashed cilantro cubes, salt, and pepper. Pour crushed tomatoes along bottom (around latkes).
Reduce the heat and simmer for 10 minutes, then flip and simmer for another 10 minutes.
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