### 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 inherent sweetness of roasted sweet potatoes with the creaminess of eggs and a zesty punch from sriracha butter. Ideal for brunch or a cozy dinner, this meal is bound to dazzle.
#### Ingredients
– 2 medium sweet potatoes
– 3 tablespoons olive oil
– 1/4 teaspoon salt (plus additional for seasoning)
– 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. **Bake the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Poke the sweet potatoes with a fork about 8–10 times and lay them on a parchment-lined baking tray. Bake for 45–50 minutes until they are tender and fully cooked. Once finished, allow to cool and drop the oven temperature to 180°C (375°F).
2. **Pickle the Onions**: In a small bowl, mix the sliced onion with 1 tablespoon of lemon juice and a pinch of salt. Let it sit to pickle while you prepare the other components.
3. **Prepare the Sweet Potatoes**: Once the sweet potatoes have cooled enough to handle, peel off the skins and break them into roughly 4 cm pieces. Put the flesh in a large bowl and set it aside. Place the skins back on the baking tray, coat them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good amount of pepper. Bake for 8 minutes until they are beautifully colored and starting to crisp. Allow to cool a bit more.
4. **Make the Potato Mixture**: Mash the sweet potato flesh until 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 thoroughly mixed.
5. **Cook the Eggs**: Heat the last tablespoon of oil in a large frying pan with a lid over medium-high heat. Spread the mashed potato mixture evenly in the pan. Cook for around 7 minutes until the bottom starts to brown. Lower the heat to medium and create eight wells in the potato mixture, cracking an egg into each. Lightly season with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan occasionally, until the whites are firm but the yolks are still runny.
6. **Prepare the Sriracha Butter**: In a small saucepan, mix the butter and sriracha over medium heat. Whisk continuously until the butter melts and combines, ensuring it doesn’t bubble.
7. **Serve**: After the eggs are cooked, drizzle the sriracha butter over the eggs. Garnish with a generous amount of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve promptly, with the leftover potato skins and pickled onions on the side.
This meal not only presents a delightful fusion of flavors and textures but also highlights the adaptability of sweet potatoes. Savor this nourishing dish that brings comfort and pleasure to any table.