### Crispy Sweet Potato and Egg Bake with Sriracha Butter
This exquisite recipe, taken from “Ottolenghi Test Kitchen: Shelf Love” by Noor Murad and Yotam Ottolenghi, blends the comforting essence of sweet potatoes with the indulgence of eggs and a fiery element from sriracha butter. Ideal for brunch or a snug dinner, this dish is both fulfilling and simple to make.
#### 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**:
Preheat your oven to 200°C (400°F fan). Poke the sweet potatoes with a fork approximately 8–10 times and place them on a parchment-lined baking sheet. Bake for 45–50 minutes until they are fully cooked and tender. Once finished, allow them to cool and reduce the oven temperature to 180°C (375°F).
2. **Pickle the Onion**:
In a small bowl, combine the chopped onion, 1 tablespoon of lemon juice, and a pinch of salt. Allow this mixture to sit and pickle while you work on the rest of the recipe.
3. **Prepare the Potato Skins**:
After the sweet potatoes have cooled, remove the skins and tear them into approximately 4 cm pieces. Place the potato flesh in a large bowl and set aside. Toss the skins with 1 tablespoon of oil, 1/4 teaspoon of salt, and a generous grind of pepper. Return them to the baking sheet and bake for an additional 8 minutes until they are nicely colored and starting to crisp. Set aside to cool further.
4. **Mash the Potato Flesh**:
Use a fork to mash the sweet potato flesh until smooth. Incorporate the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper. Mix until well blended.
5. **Cook the Potato Mixture**:
Heat 1 tablespoon of oil in a large frying pan with a lid over medium-high heat. Spoon the mashed potato mixture into the pan, spreading it evenly. Cook for about 7 minutes until the bottom starts to color. Lower the heat to medium and create eight wells in the potato mixture. Crack an egg into each well, lightly sprinkle with salt and pepper, cover with the lid, and cook for 4–5 minutes, occasionally rotating the pan, until the egg whites are set but the yolks stay runny.
6. **Prepare the Sriracha Butter**:
In a small saucepan over medium heat, mix the butter and sriracha. Cook until the butter melts, whisking constantly to emulsify. Remove from heat before it starts to bubble to avoid splitting.
7. **Serve**:
Once the eggs are cooked, drizzle the sriracha butter over the eggs. Garnish with a generous portion of crispy potato skins, half of the pickled onion, and all of the fresh coriander leaves. Serve immediately, alongside the remaining potato skins and pickled onion.
This dish not only highlights the adaptability of sweet potatoes but also transforms a basic egg bake into a delicious and visually stunning meal. Savor the mix of textures and flavors that make this recipe exceptional!