### Savory Sweet Potato and Egg Bake with Sriracha Butter
**Introduction**
This charming recipe, taken from “Ottolenghi Test Kitchen: Shelf Love” by Noor Murad and Yotam Ottolenghi, melds the inherent sweetness of roasted sweet potatoes with the indulgence of eggs and a zesty enhancement from sriracha butter. Ideal for brunch or a cozy evening meal, this creation is not just tasty but also visually striking, making it an excellent focal point for any dining experience.
**Ingredients**
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha sauce
– Onion
– Lemon juice
– Fresh coriander leaves
– Salt and pepper
**Instructions**
1. **Prepare the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes all over with a fork about 8-10 times and arrange them on a medium, parchment-lined baking tray. Bake for 45-50 minutes, or until they are fully cooked and tender. Once finished, set aside to cool and reduce the oven temperature to 180°C fan (375°F).
2. **Pickle the Onions**: In a small bowl, combine the chopped onion, 1 tablespoon of lemon juice, and a pinch of salt. Let this blend sit to pickle while you work on the other components of the dish.
3. **Prepare the Potato Skins**: After the sweet potatoes have cooled, peel off the skins and break them into approximately 4 cm pieces. Put the potato flesh into a large bowl and set aside. Return the skins to the baking tray, mix them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good amount of pepper. Bake for another 8 minutes, or until they are nicely colored and starting to crisp. Allow to cool further.
4. **Mash the Potato Flesh**: Use a fork to blend the sweet potato flesh until it is smooth. Stir in the cheddar cheese, minced garlic, cumin, a further tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous amount of pepper. Mix until everything is well incorporated.
5. **Cook the Potato Mixture**: In a large frying pan with a lid, add the remaining tablespoon of oil and swirl to coat the bottom. Spoon the mashed potato mixture into the pan, spreading it evenly. Cook over medium-high heat for about 7 minutes, allowing the underside to begin 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 while the yolks remain runny.
6. **Make the Sriracha Butter**: In a small saucepan over medium heat, combine the butter and sriracha sauce. Heat until the butter melts, whisking continuously to emulsify. Remove from heat before it begins to bubble to prevent splitting.
7. **Serve**: Once the eggs are cooked, generously drizzle the sriracha butter over them. Garnish with a handful of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve right away, along with the extra potato skins and pickled onions for a delightful crunch.
**Conclusion**
This savory sweet potato and egg bake is a fantastic representation of how to transform simple ingredients into an impressive dish. The blend of creamy mashed sweet potatoes, runny eggs, and spicy sriracha butter results in a comforting yet thrilling meal that is bound to impress. Savor this recipe as a robust breakfast, brunch, or even a light evening meal.