The Creamiest Rustic Sweet Potato Shakshuka | ​​Food52 + Ottolenghi Test Kitchen: Shelf Love

Pierce sweet potatoes with a fork in a few places.

Roast sweet potatoes in the oven at 200°C for at least 1 hour (or 45 minutes for smaller ones).

Remove skins from roasted sweet potatoes and break them into 4 cm pieces.

Toss sweet potato skins with a bit of oil and salt, then roast at 180°C for about 7 minutes until crispy.

Make a quick pickle with red onion, lemon juice, and salt, mixing with hands and a fork.

In a bowl, combine roasted sweet potatoes, garlic, salt, pepper, grated cheddar cheese, toasted cumin seeds, lemon juice, and olive oil, mixing until combined.

Heat a cold pan with a tablespoon of oil on medium heat and add the sweet potato mixture, spreading it loosely in the pan.

Wait for the sweet potato mixture to start bubbling before adding eggs, creating small nests for the eggs.

Season the eggs with salt and pepper, cover the pan, and cook for about 4-5 minutes until the eggs are ready.

Melt butter in a separate pan and mix with sriracha sauce to create chili butter, then remove from heat before it gets too hot.

Equipment Needed

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