### Crispy Sweet Potato and Egg Skillet with Sriracha Butter
This wonderful recipe, sourced from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the inherent sweetness of roasted sweet potatoes with the decadence of eggs and a zesty kick from sriracha butter. Ideal for brunch or a cozy dinner, this dish highlights the adaptability of sweet potatoes and the pleasure of cooking with straightforward, nutritious ingredients.
#### Ingredients:
– 2 medium sweet potatoes
– 2 tablespoons olive oil
– 1 teaspoon salt, divided
– Freshly ground black pepper
– 100g cheddar cheese, grated
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 large eggs
– 30g butter
– 2 tablespoons sriracha
– 1 small onion, finely sliced
– 2 tablespoons lemon juice
– Fresh coriander leaves, for garnish
#### Instructions:
1. **Prepare the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Puncture the sweet potatoes all over with a fork (around 8–10 times) and arrange them on a medium, parchment-lined baking sheet. Roast for 45–50 minutes, or until thoroughly cooked and tender. Once finished, allow to cool and lower the oven temperature to 180°C fan (375°F).
2. **Pickle the Onions**: In a small bowl, combine the sliced onion, 1 tablespoon of lemon juice, and a pinch of salt. Allow to pickle while you prepare the remainder of the recipe.
3. **Prepare the Potato Skins**: When the sweet potatoes are manageable, peel off the skins and break them into roughly 4 cm pieces. Transfer the flesh to a large bowl and set aside. Return the skins to the baking tray, drizzle with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good grind of pepper. Bake for 8 minutes, or until they’re nicely browned and beginning to crisp. Set aside to cool and become crisp.
4. **Make the Mashed Potato Mixture**: Use a fork to mash the potato flesh until it’s smooth. Incorporate the grated cheddar, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous amount of pepper. Stir until well mixed.
5. **Cook the Eggs**: In a large skillet with a lid, add the final tablespoon of oil and swirl to coat the bottom. Spoon the mashed potato mixture into the pan, spreading it out evenly. Cook over medium-high heat for about 7 minutes, allowing the bottom to begin browning. Reduce the heat to medium and use a spoon to form eight wells in the potato mixture. Crack an egg into each well, lightly sprinkle with salt and pepper, cover with a lid, and cook for 4–5 minutes, occasionally rotating the pan, until the whites are set and the yolks remain runny.
6. **Prepare the Sriracha Butter**: While the eggs are cooking, mix the butter and sriracha in a small saucepan over medium heat. Cook until the butter melts, whisking continuously to emulsify. Remove from heat before it bubbles to avoid splitting.
7. **Serve**: Once the eggs are cooked, drizzle the sriracha butter over them. Top with a generous portion of the crispy potato skins, half of the pickled onion, and all the picked coriander leaves. Serve immediately, along with the remaining potato skins and pickled onion.
This meal is not only visually stunning but also bursting with flavor and texture. The combination of creamy eggs, crispy potato skins, and spicy sriracha butter makes for a delightfully satisfying dish that is sure to impress. Enjoy!