Sweet potato shakshuka with spicy butter and pickled onions
A far cry from a classic shakshuka, yes, but we’ve found that sweet potatoes provide just the right amount of moisture and weight to serve as the basis for these eggs. Serve this vibrant dish as a weekend brunch; it seems the game.
Technical tip: Save time by baking sweet pies in the microwave instead.
Exchange options: Use any type of melted cheese and any spice you like for the base. Experiment with other hot sauces, like Tabasco or harissa.
Preheat the oven to 425 F. Prick the sweet potatoes all over with a fork (about 8 to 10 times) and place them on a medium baking sheet lined with parchment paper. Bake 45 to 50 minutes, or until cooked through and softened. Let cool and lower the oven temperature to 400 F.
Meanwhile, in a small bowl, combine the red onion, 1 tablespoon lemon juice and a pinch of salt and set aside to marinate.
Remove the skins from the cooked potatoes and tear them into approximately 1 ½ inch pieces. Transfer the flesh of the potatoes to a large bowl and set aside. Put the skins back on the baking sheet and mix with 1 tablespoon of oil, 1/4 teaspoon of salt and a good grind of pepper. Bake for 8 minutes, or until golden brown and starting to crisp. Let cool and make even more crisp.
Use a fork to mash the flesh of the potato until smooth, then add the cheddar, garlic, cumin, 1 more tbsp of oil, the rest 1 tbsp of lemon juice, 1 teaspoon of salt and a generous grind of pepper, and toss to combine.
Put the remaining 1 tablespoon of oil in a large frying pan, for which you have a lid, and swirl to coat the bottom. Pour the mashed potato mixture into the pan, using your spoon to distribute it evenly. Put on medium-high heat and cook for about 7 minutes, so that the stock begins to brown. Lower the heat to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook, 4 to 5 minutes, turning the pan or until the whites are set and the yolks still runny.
While the eggs are cooking, put the butter and Sriracha in a small saucepan over medium heat and cook until the butter is melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble – you don’t want it to split.
When you’re ready, pour the Sriracha butter over the eggs, then top with a good handful of crispy potato skins, half the pickled onion, and all the cilantro leaves. Serve right away, with the rest of the potato skins and the pickled onion to eat on the side.
Reprinted from Ottolenghi test kitchen: shelf love. Copyright © 2021 by Yotam Ottolenghi. Photographs copyright © 2021 Elena Heatherwick. Posted by Clarkson Potter, an imprint of Random House.