### Crispy Sweet Potato and Egg Bake with Sriracha Butter
This enticing recipe, taken from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the inherent sweetness of roasted sweet potatoes with the indulgence of eggs and a zesty sriracha butter sauce. Ideal for brunch or a substantial breakfast, this dish is bound to make an impression.
#### Ingredients:
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha
– Onion
– Lemon juice
– Fresh coriander
– Salt and pepper
#### Instructions:
1. **Bake the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes with a fork approximately 8–10 times and arrange them on a baking tray lined with parchment. Roast for 45–50 minutes until fully cooked and tender. Once finished, allow them to cool and lower the oven temperature to 180°C fan (375°F).
2. **Pickle the Onions**: In a small bowl, mix the diced onion with 1 tablespoon of lemon juice and a pinch of salt. Let this blend sit to pickle while you prepare the remaining ingredients.
3. **Prepare the Sweet Potato Skins**: After the sweet potatoes have cooled enough to handle, peel off the skins and break them into roughly 4 cm pieces. Place the sweet potato flesh in a large bowl and set it aside. Toss the skins with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good sprinkle of pepper, then transfer them back to the baking tray. Bake for another 8 minutes until they are nicely browned and beginning to crisp.
4. **Mash the Potato Flesh**: With a fork, mash the sweet potato flesh until smooth. Stir in the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous amount of pepper. Mix thoroughly.
5. **Cook the Potato Mixture**: In a large frying pan with a lid, warm the remaining tablespoon of oil over medium-high heat. Scoop the mashed potato mixture into the pan, spreading it out evenly. Sauté 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, season lightly with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan occasionally, until the egg whites are set and the yolks remain runny.
6. **Make the Sriracha Butter**: In a small saucepan over medium heat, mix the butter and sriracha. Whisk constantly until the butter is melted and the mixture is combined. Remove from heat before it boils to avoid separation.
7. **Serve**: Once the eggs are ready, drizzle the sriracha butter over them. Top with a generous amount of crispy potato skins, half of the pickled onion, and all the fresh coriander leaves. Serve immediately, alongside the remaining potato skins and pickled onion.
This dish not only showcases the versatility of sweet potatoes but also blends a variety of flavors and textures that are sure to please. Enjoy your culinary masterpiece!