### Sweet Potato and Egg Skillet with Sriracha Butter
This charming recipe, drawn from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, brings together the earthy sweetness of roasted sweet potatoes with the decadence of eggs and a zesty sriracha butter sauce. Ideal for brunch or a snug dinner, this dish is not only tasty but also visually enticing.
#### Ingredients
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha sauce
– Onion
– Lemon juice
– Salt and pepper
– Fresh coriander leaves
#### Instructions
1. **Bake the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Puncture the sweet potatoes with a fork around 8–10 times and arrange them on a medium, parchment-lined baking tray. Bake for 45–50 minutes until fully cooked and tender. Once done, let them cool and lower the oven temperature to 180°C (375°F).
2. **Pickle the Onions**: In a small bowl, mix the chopped onion with 1 tablespoon of lemon juice and a pinch of salt. Allow this mixture to pickle while you work on the rest of the dish.
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. Put the 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 grind of pepper. Bake the skins on the tray for about 8 minutes, or until they are nicely colored and beginning to crisp. Let them cool further.
4. **Make the Potato Mixture**: Mash the sweet potato flesh until smooth. Incorporate 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 everything together until well integrated.
5. **Cook the Eggs**: In a large skillet with a lid, heat the remaining tablespoon of oil over medium-high heat. Spoon the mashed potato mixture into the skillet, spreading it out evenly. Cook for approximately 7 minutes until the bottom begins to color. Reduce the heat to medium and make eight wells in the potato mixture, cracking an egg into each well. Lightly season with salt and pepper, cover with the lid, and cook for 4–5 minutes, occasionally rotating the pan, until the egg whites are set and the yolks remain runny.
6. **Prepare the Sriracha Butter**: In a small saucepan over medium heat, combine the butter and sriracha. Whisk continuously until the butter melts and the mixture emulsifies. Remove from heat before it starts to bubble to avoid splitting.
7. **Serve**: Once the eggs are cooked, drizzle the sriracha butter over them. Garnish with a generous amount of crispy potato skins, half of the pickled onion, and all the fresh coriander leaves. Serve immediately, along with the extra potato skins and pickled onion for added crunch.
This dish is a fantastic way to relish the blend of sweet and savory flavors, heightened by the spiciness of sriracha and the freshness of coriander. Enjoy your culinary masterpiece!