Shakshuka Latkes

Grate and squeeze: Grate 2 pounds russet potatoes, peeled and 1 medium yellow onion on the large holes of a box grater or with a food processor. Wrap in a clean kitchen towel and squeeze out as much liquid as you can. The drier the mix, the crispier the latke.

Mix the batter: In a large bowl, combine the grated potato and onion with 2 large eggs, beaten (for the latkes), 0.3 cups matzo meal or all-purpose flour, 1.5 teaspoons kosher salt, and 0.5 teaspoons black pepper. Stir until evenly coated.

Fry the latkes: Heat 1 cups neutral oil, for frying in a large skillet over medium-high heat until shimmering. Scoop about 1/4 cup of the mixture per latke, flatten to about 1/2 inch thick, and fry in batches until deep golden and crisp, 3 to 4 minutes per side. Drain on a paper towel-lined rack and sprinkle with a pinch of salt. You should get about 8 latkes.

Warm the sauce: While the latkes fry, warm 1 cups Saturday Sauce (Slightly Spicy or Not Spicy), warmed in a small saucepan over low heat.

Cook the eggs: Heat 1 tablespoons olive oil or butter, for the eggs in a nonstick skillet over medium heat. Crack in 8 large eggs (for topping), working in batches. Cook until the whites are just set, about 2 to 3 minutes, then gently flip and cook 20 to 30 seconds more so the yolks stay runny.

Build and garnish: Spoon about 1 tablespoon of Saturday Sauce onto each latke. Top with an over easy egg. Spoon another tablespoon of sauce around the edges of the egg, leaving the center uncovered so the yolk peeks through. Finish with 0.3 cups fresh parsley, finely chopped and serve right away.