### Sweet Potato and Egg Skillet with Sriracha Butter
**Introduction**
This charming recipe, taken from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the rustic sweetness of roasted sweet potatoes with the creaminess of eggs and a zesty sriracha butter sauce. Ideal for brunch or a cozy dinner, this meal is both fulfilling and full of flavor.
**Ingredients**
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha
– Onion
– Lemon juice
– Fresh coriander
– Salt and pepper
**Instructions**
1. **Prepare the Sweet Potatoes**: Set your oven to 200°C (400°F fan). Prick the sweet potatoes with a fork around 8–10 times and arrange them on a medium, parchment-lined baking sheet. Roast for 45–50 minutes until tender and fully cooked. Once finished, let them cool and lower the oven temperature to 180°C (375°F).
2. **Pickle the Onions**: In a small dish, mix the chopped onion with 1 tablespoon of lemon juice and a bit of salt. Let this sit to pickle while you work on the other components of the dish.
3. **Prepare the Potato Skins**: After cooling the sweet potatoes, peel off the skins and break them into approximately 4 cm pieces. Place the flesh in a large bowl and set it aside. Toss the skins with 1 tablespoon of oil, 1/4 teaspoon of salt, and a nice amount of pepper. Return the skins to the baking tray and roast for another 8 minutes until they are well-colored and starting to crisp.
4. **Mash the Potato Flesh**: Use a fork to mash the sweet potato flesh until creamy. Incorporate the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining lemon juice, 1 teaspoon of salt, and a generous amount of pepper. Mix thoroughly until combined.
5. **Cook the Egg Mixture**: In a large skillet with a lid, heat the remaining tablespoon of oil over medium-high heat. Spread the mashed potato mixture into the pan evenly. Cook for about 7 minutes until the bottom begins to brown. Lower the heat to medium and create eight wells in the potato mixture, cracking an egg into each well. Lightly sprinkle with salt and pepper, cover with the lid, and cook for 4–5 minutes, occasionally turning the pan until the egg whites are set but the yolks stay runny.
6. **Make the Sriracha Butter**: In a small saucepan, combine the butter and sriracha over medium heat. Whisk continuously until the butter has melted and the mixture has emulsified. Remove from the heat before it begins to bubble to avoid splitting.
7. **Serve**: Once the eggs are ready, drizzle the sriracha butter over them. Garnish with a generous portion of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve right away, with the leftover potato skins and pickled onions on the side.
**Conclusion**
This sweet potato and egg skillet is an ideal combination of textures and flavors, elevated by the spicy sriracha butter and the crunch of crispy potato skins. It’s a versatile dish that can be relished any time of day, making it a wonderful addition to your cooking collection.