### Crispy Sweet Potato Eggs with Sriracha Butter
This scrumptious recipe, taken from “Ottolenghi Test Kitchen: Shelf Love” by Noor Murad and Yotam Ottolenghi, merges the natural 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 both fulfilling and brimming with taste.
#### Ingredients
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha sauce
– Lemon juice
– Onion
– Fresh coriander leaves
– Salt and pepper
#### Instructions
1. **Bake the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes all over with a fork (around 8–10 times) and arrange them on a baking tray lined with parchment. Bake for 45–50 minutes until tender and cooked through. Once finished, let them cool and lower 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 dash of salt. Allow to pickle while you work on the rest of the recipe.
3. **Prepare the Sweet Potato Skins**: After the sweet potatoes are cool enough to handle, peel off the skins and tear them into approximately 4 cm pieces. Put the potato flesh into a large bowl. Return the skins to the baking tray, toss with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good measure of pepper. Bake for 8 minutes until nicely colored and beginning to crisp. Set aside to cool down more.
4. **Make the Mashed Potato Mixture**: Use a fork to mash the potato flesh until smooth. Blend in the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a hearty grind of pepper. Mix until thoroughly combined.
5. **Cook the Eggs**: In a large frying pan with a lid, add the remaining tablespoon of oil and swirl to coat the pan’s bottom. Spoon the mashed potato mixture into the pan, spreading it evenly. Cook on medium-high heat for about 7 minutes until the bottom begins to brown. Lower the heat to medium and make eight wells in the potato mixture, cracking an egg into each well. Lightly sprinkle 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 soft.
6. **Prepare the Sriracha Butter**: In a small saucepan over medium heat, mix the butter and sriracha. Cook until the butter melts, whisking continuously to emulsify. Remove from heat before it begins to bubble to prevent separation.
7. **Serve**: Once the eggs are cooked, drizzle the sriracha butter over them. Garnish with a generous portion of crispy potato skins, half of the pickled onion, and all the picked coriander leaves. Serve right away, alongside the remaining potato skins and pickled onion.
This recipe not only emphasizes the adaptability of sweet potatoes but also demonstrates how everyday ingredients can come together to form a dish that is both comforting and thrilling. Enjoy this delicious meal that is sure to delight!