### Crispy Sweet Potato and Egg Bake with Sriracha Butter
This charming recipe, taken from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the sweetness of roasted sweet potatoes with the richness of eggs and the zing of sriracha butter. Ideal for brunch or a cozy dinner, this meal is not only tasty but also visually stunning, making it an excellent focal point for any gathering.
#### Ingredients
– 2 large sweet potatoes
– 2 tablespoons olive oil
– 1 teaspoon salt (divided)
– Freshly cracked black pepper
– 100g cheddar cheese, shredded
– 2 cloves garlic, finely chopped
– 1 teaspoon ground cumin
– 4 large eggs
– 30g butter
– 2 tablespoons sriracha
– 1 small onion, thinly sliced
– 2 tablespoons lemon juice
– Fresh coriander leaves, for garnish
#### Instructions
1. **Bake the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes with a fork about 8–10 times and place them on a baking tray lined with parchment. Bake for 45–50 minutes until tender. When finished, allow to cool and lower the oven temperature to 180°C (375°F).
2. **Pickle the Onions**: In a small bowl, mix the sliced onion, 1 tablespoon of lemon juice, and a pinch of salt. Allow to pickle while preparing the other components of the dish.
3. **Prepare the Potatoes**: When the sweet potatoes are manageable, remove their skins and break them into approximately 4 cm pieces. Put the flesh into a large bowl and set aside. Toss the skins with 1 tablespoon of oil, 1/4 teaspoon of salt, and pepper on the baking tray. Bake for an extra 8 minutes until golden and crunchy. Let them cool.
4. **Mash the Potato Mixture**: Using a fork, mash the sweet 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 an ample amount of pepper.
5. **Cook the Eggs**: In a large frying pan with a lid, heat the remaining tablespoon of oil over medium-high heat. Spread the mashed potato mixture evenly in the pan. Cook for about 7 minutes until the bottom starts to brown. Lower the heat to medium and form eight wells in the potato mixture. Crack an egg into each well, season with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan occasionally, until the egg whites are set but the yolks remain runny.
6. **Make the Sriracha Butter**: In a small saucepan, melt the butter and sriracha over medium heat, whisking continuously until emulsified. Remove from heat before it starts bubbling to avoid splitting.
7. **Serve**: Once the eggs are ready, drizzle the sriracha butter over them. Top with crispy potato skins, half of the pickled onions, and fresh coriander leaves. Serve right away, alongside the remaining potato skins and pickled onions.
This recipe not only highlights the adaptability of sweet potatoes but also transforms a basic egg dish into a gourmet treat. Savor the blend of flavors and textures, from the creamy eggs to the crunchy skins, all harmonized with the spicy sriracha butter.