Fill a large bowl with cold water. Using the large holes on the side of a box grater (or a food processor fitted with the shredder attachment), grate the potatoes and onions and transfer to the water and let them soak for 10 minutes to release the potato starch.

While the potatoes and onions for the latkes soak, prepare the ingredients for your shakshuka.

Set out a large cutting board, and finely dice the onion, thinly slice the garlic, remove the stems and roughly chop the mixed greens. Measure out 1 cup packed finely chopped mixed fresh herbs, and finely dice 1 tablespoon of jalapeño. Set the ingredients aside and return to the latkes.

Place a clean kitchen towel on the counter near the sink. Using your hands, lift handfuls of the potatoes and onion out of the water, while squeezing out as much water as you can back into the bowl. The potato starch will settle in the bottom of the bowl, and you will use that later.

Set the potatoes and onion onto the towel. Fold the towel over the mixture and squeeze out and discard as much of the liquid as you can from the potatoes and onions. Set the towel full of potatoes and onion aside.

Let the potato water settle for about 5 minutes, then gently drain the water out of the large bowl, tipping out all except the white potato starch at the bottom.

Add the squeezed potatoes and onions to the sludge in the bottom of the bowl, then add 2 large eggs, salt, and pepper and stir it all together. Set the latke batter aside and make the shakshuka.

In a 12-inch oven-safe skillet set over medium heat, add the olive oil. Once the oil shimmers, add the onions and cook, stirring, until lightly golden, 9 to 10 minutes. Add the garlic and cook, stirring, 1 more minute.

Raise the heat in the skillet to medium-high, then add the greens in batches, stirring as they wilt and release most of their liquid, 2 to 3 minutes per batch (you don’t want the greens to be completely dead, but they should have slumped and reduced in size significantly). Add the vegetable broth and cook until mostly absorbed. Stir in the mixed herbs, thyme, jalapeño, salt, pepper, and nutmeg.

Reduce the heat to medium-low, stir in the half-and-half, and simmer until the mixture unifies and thickens slightly, 1 to 2 minutes. (At this point you can turn off the heat, cover the pan, and return to the latkes.)

Turn on your broiler to get it warmed up. You will finish the shakshuka in it.

In a 10-inch skillet set over medium heat, add 1/4 cup of oil (don’t worry, they’ll still crisp without burning). Scoop 1/3 of cup of latke mixture into the pan. You should be able to cook 2 or 3 per batch. Press down gently so each latke is about 4 inches around and 1/2-inch thick.

Fry until each side is golden and crisp, 3 to 4 minutes per side. Drain on paper towels. Repeat with the remaining batter and oil.

When you add your last batch of latkes to their pan, set the skillet with the shakshuka in it over medium heat. Remove the lid, and use a spoon to hollow out 8 small wells for the eggs. Crack the eggs into the wells. Cook on the stovetop for 3 minutes, then transfer to the broiler to cook until the whites are just opaque but the yolks are still runny, 2 to 3 minutes.

Place a latke on each plate, serve the green shakshuka on top or alongside.