### Sweet Potato and Egg Skillet with Sriracha Butter
**Introduction**
This charming recipe, taken from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the natural sweetness of roasted sweet potatoes with the luxuriousness of eggs and a spicy flair from sriracha butter. Ideal for a cozy brunch or a fulfilling dinner, this dish offers both comfort and taste.
**Ingredients**
– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha
– Onion
– Lemon juice
– Fresh coriander
– Salt and pepper
**Instructions**
1. **Prepare the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes with a fork around 8–10 times and arrange them on a parchment-lined baking sheet. Bake for 45–50 minutes until fully cooked and soft. Once finished, allow them to cool and lower the oven temperature to 180°C fan (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. Set this blend aside to pickle while you prep the remainder of the dish.
3. **Prepare the Potato Skins**: After the sweet potatoes have cooled, peel the skins and break them into approximately 4 cm pieces. Place the flesh in a large bowl. Return the skins to the baking sheet, toss them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good grind of pepper. Bake for about 8 minutes until they are nicely colored and beginning to crisp up. Set aside to cool.
4. **Mash the Potato Flesh**: Use a fork to mash the sweet potato flesh until it is 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 grind of pepper. Stir until well combined.
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 until the bottom begins to color. Lower the heat to medium and create 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 but the yolks stay runny.
6. **Make the Sriracha Butter**: In a small saucepan, combine the butter and sriracha over medium heat. 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. Finish with a generous handful of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve immediately, alongside the extra potato skins and pickled onions.
**Conclusion**
This Sweet Potato and Egg Skillet with Sriracha Butter exemplifies how simple ingredients can coalesce to create a dish that is both appetizing and full of flavor. Savor this recipe as a comforting meal any time throughout the day!