### Savory 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 indulgence of eggs and a zesty sriracha butter sauce. Ideal for brunch or a substantial breakfast, this dish provides both comfort and taste.
#### Ingredients:
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha sauce
– Onion
– Lemon juice
– Fresh coriander leaves
– Salt and pepper
#### Instructions:
1. **Prepare the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Puncture the sweet potatoes with a fork about 8–10 times and arrange them on a medium, parchment-lined baking sheet. Bake for 45–50 minutes, or until fully cooked and tender. Once cooked, set them aside to cool and reduce the oven temperature to 180°C fan (375°F).
2. **Pickle the Onions**: In a small bowl, combine finely chopped onion, 1 tablespoon of lemon juice, and a pinch of salt. Let it sit to pickle while you work on the other components of the dish.
3. **Prepare the Potato Skins**: After the sweet potatoes have cooled enough to handle, peel off the skins and tear them into approximately 4 cm pieces. Transfer the potato flesh to a large bowl. Return the skins to the baking tray, toss them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good grind of pepper. Bake for 8 minutes, or until they are nicely browned and beginning to crisp. Set aside to cool and become crispier.
4. **Make the Mashed Potato Mixture**: Mash the potato flesh with a fork until smooth. Mix in the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper. Stir until well incorporated.
5. **Cook the Potato Mixture**: Heat 1 tablespoon of oil in a large frying pan with a lid over medium-high heat. Spoon the mashed potato mixture into the pan, spreading it out evenly. Cook for about 7 minutes, allowing the bottom to begin coloring. Lower the heat to medium and create eight wells in the potato mixture. Crack an egg into each well, lightly sprinkle with salt and pepper, cover, and cook for 4–5 minutes, occasionally rotating the pan, until the whites are set and the yolks stay runny.
6. **Prepare the Sriracha Butter**: In a small saucepan, combine butter and sriracha over medium heat. Cook until the butter is melted, whisking continuously to emulsify. Remove from heat before it begins to bubble to avoid separation.
7. **Serve**: After 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 fresh coriander leaves. Serve right away, alongside the remaining potato skins and pickled onion.
This savory sweet potato and egg bake presents a wonderful blend of textures and flavors, ensuring it’s a standout dish for any meal throughout the day. Relish the warmth and spice of this comforting recipe!